This dukkah grilled eggplant is such a delicious way to enjoy eggplant! The flavors of the dukkah spice blend, garlic and toasted sesame really compliment the eggplant and grilling it all up makes it so yummy!
I first learned about dukkah spice blend about 5 years ago when I taught a cooking class all about spices from around the world. Dukkah is an Egyptian inspired spice blend and consists mostly of ground nuts and sesame seeds with a few spices like coriander and cumin. The added sesame oil in this recipe really brings out that flavor in this recipe.
I love making eggplant and there is a trick to helping it taste better that everyone needs to know. That trick is heavily coating it in salt before you prepare it. You can make it without salting it before hand but it’s always better if you do add a heavy sprinkle of salt and let it sit for 30 minutes – 1 hour to pull out the bitter juices from the eggplant. I would especially recommend doing that with this recipe because the eggplants flavor will shine through as opposed to other recipes like eggplant parmigiana where a sauce mutes the bitterness.
It may sound crazy but I actually got my pellet grill largely so I could grill vegetables. I love grilled zucchini, peppers, squash, eggplant, etc. when it’s a little smoky and caramelized from the grill. I also love cooking meat on it too and my husband really loves the meat but I have a special part in my heart for grilled vegetables like this eggplant. You can use a gas or charcoal grill, a skillet and even an oven too for this recipe.
What you need to make Dukkah Grilled Eggplant:
Serves 4
- 1 large eggplant or 2 small eggplants – sliced and salted
- 2 tablespoons minced garlic
- 1 tablespoon toasted sesame oil
- 1/4 cup dukkah seasoning
- pinch of salt
- 1/2 lemon – juiced or ~1 tablespoon lemon juice
Instructions
- Slice eggplant into roughly 1 inch slices.
- Heavily salt eggplant slice on both sides and set for 30 – 1 hour.
- Preheat grill to 400 F.
- Rinse off salt and pat dry.
- Season with minced garlic, sesame oil and dukkah and salt and squeeze the lemon juice or add lemon juice to eggplants.
- Cook on grill or smoker for 15-20 minutes, flip mid-way through, eggplant should gets some color to it and begin to soften, it will soften more as it rests.
- Enjoy!
Printable recipe below.
Here are a few other eggplant recipes I have on my website that you may love (click on the picture for the recipe):
Dukkah Grilled Eggplant
Ingredients
- 1 large eggplant or 2 small eggplants – sliced and salted
- 2 tablespoons minced garlic
- 1 tablespoon toasted sesame oil
- 1/4 cup dukkah seasoning
- pinch of salt
- 1/2 lemon – juiced or ~1 tablespoon lemon juice
Instructions
- Slice eggplant into roughly 1 inch slices.
- Heavily salt eggplant slice on both sides and set for 30 – 1 hour.
- Preheat grill to 400 F.
- Rinse off salt and pat dry.
- Season with minced garlic, sesame oil and dukkah and salt and squeeze the lemon juice or add lemon juice to eggplants.
- Cook on grill or smoker for 15-20 minutes, flip mid-way through, eggplant should gets some color to it and begin to soften, it will soften more as it rests.
- Enjoy!