ROASTED AUBERGINE WITH DUKKAH SPICED CRICKETS
Time: 40 minutes
For the Aubergine:
Aubergine – 1
Olive Oil – 2 tbsp
Aleppo Pepper – ½ tsp
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
For the Crickets:
Vegetable Oil – 1 tbsp
Pomegranate Seeds – 1 tbsp
Dill – 2- 3 sprigs roughly chopped
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.