Dukkah-Crusted Eggplant with Tabbouleh & Flat Bread

One of my favourite ingredients since studying Ottoman cuisine has been dukkah. It's smoky, slightly spicy, crunchy and fragrant. It teams perfectly with anything from fish to chicken to veggies and I even love rolling boiled eggs into it or sprinkling some onto my hummus for extra flavour.

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For this week's recipe, Dukkah-crusted Eggplant with Tabbouleh & Flat Bread, I'm using the beautiful and wholesome Table of Plenty's Spicy Dukkah. The best part about this Table of Plenty dukkah is that it's not only super flavoursome but it's really a healthy way to spice up your meals without any of those added sugars, or preservatives.Table of Plenty make all of their products with the most natural ingredients which I love. The dukkah mixes provide loads of nutrition with good fats, phyto-nutrients, vitamins and minerals coming from the spices and nuts included.  It's really versatile and they have a great range of dukkah flavours, so if you don't love spice, choose the lemon and herb dukkah or even the pistachio one. Table of Plenty's Dukkahs are all gluten-free as well and all Aussie-made and owned. Now that's something I support!

I really loved sprinkling this Spicy Dukkah onto my avocado on toast as well for something a little different and I even put it on some homemade middle-eastern-inspired pizzas! I hope you enjoy the Table of Plenty Spicy Dukkah-crusted Eggplant with Tabbouleh and Flat Bread as much as we did! Happy cooking!

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Dukkah-crusted Eggplant with Tabbouleh & Flat Bread

Ingredients
 1 large eggplant, sliced into eight slices
1 egg, beaten
Dash of milk
1 1/2 cups bread crumbs with 5 tbsp of plenty Spicy Dukkah mixed through 1/2 cup olive oil
4 slices Iraqi bread or flat bread
3 cups tabbouleh (see recipe below)
1 cup plain yoghurt mixed with a squeeze of lemon juice

Tabbouleh
1/3 cup bulgar and boiling water to cover for 10 minutes, drain
1 small red onion, finely diced
1 tomato, diced
1 cup continental parsley, finely chopped
1/2 cup fresh mint, finely chopped
Juice from 1 lemon
2 tbs olive oil
Salt and pepper to season

Place everything into a bowl and combine well.

Method
Mix together egg and milk, dunk in one eggplant slice at a time and then coat in the breadcrumb and dukkah mixture, set aside
Heat oil in the pan and lightly fry the eggplant slices until they are tender and golden
Turn off stove and drain eggplant on a paper towel
While your eggplant is frying, lay out your flat bread and top each with as much or as little tabbouleh as you like, a 1/4 cup yoghurt, and then top with two eggplant slices each.
Wrap up and enjoy!

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