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ROASTED AUBERGINE WITH DUKKAH SPICED CRICKETS


In the photo, there's a bowl with roasted aubergine, dukkah-spiced crickets, pomegranate and garlic yogurt sauce.

Serves: 2

Time: 40 minutes


INGREDIENTS


For the Aubergine:

Aubergine – 1

Olive Oil – 2 tbsp

Aleppo Pepper – ½ tsp

Salt


For the Garlic Yoghurt:

Plant-Based Yoghurt – 140g

Garlic – 1

Salt and Black Pepper


For the Dukkah:

Hazelnuts – 25g

Sesame Seeds – 1 tbsp

Cumin Seeds – 1 tsp

Coriander Seed – 1 tsp

Pinch salt


For the Crickets:

Vegetable Oil – 1 tbsp


To garnish

Pomegranate Seeds – 1 tbsp

Dill – 2- 3 sprigs roughly chopped



METHOD


MAKE THE AUBERGINE | 25 mins

  • Heat the grill.

  • Cut the aubergine in half lengthways, keeping the stalk intact.

  • Score the flesh in a criss cross pattern, being careful not to cut through the skin.

  • Brush the flesh with olive oil, then season with the Aleppo pepper and a generous pinch of salt.

  • Place the aubergine flesh side down in a griddle pan, and put under the grill for 15-20 minutes until the skin is looking a little shrivelled and leathery. It should feel soft when squeezed.

  • Turn the aubergines over, and put them back under the grill, flesh side up, for 5-6 minutes until they’re really nicely coloured, and the flesh is so soft it’s almost collapsing.


FOR THE YOGHURT | 2 mins

  • Combine the yoghurt with the garlic and season with salt and black pepper.


FOR THE DUKKAH | 5 mins

  • Combine the cumin seed and coriander seed in a frying pan, and dry fry over a medium heat for a minute or two until just toasted and aromatic. Turn them out of the frying pan into a pestle and mortar.

  • Return the pan to the heat with the hazelnuts and sesame seeds and dry fry them over a medium heat, stirring frequently, until the sesame seeds are just starting to colour - watch them like a hawk as they turn very quickly.

  • Grind the cumin and coriander seed to a powder, then add the sesame and hazelnuts and pound them to a coarse rubble. Season with plenty of salt.


FOR THE CRICKETS | 5 mins

  • Heat the veg oil in the same frying pan you used for your spices, then add the crickets and fry for 1-2 minutes.

  • Remove them from the heat, and toss them with the dukkah mixture whilst still warm.


TO SERVE | 3 mins

  • Plate the aubergine halves, then top them with the cricket/dukkah mixture. Scatter the pomegranate seeds (and dill over the top to garnish it. Serve the yoghurt either on the plate underneath the aubergine, or simply dolloped on top.


Cook this recipe with our Ready to Cook Dried Crickets.


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