A great topping to switch up the flavor of your everyday grilled vegetables, as well as a convenient way to use up any dukkha left over from an earlier meal.
1 medium eggplant
1 Tbsp salt
1 medium zucchini
1 large red onion
15 mini peppers or 1 large bell pepper, cut into sixths
¼ cup olive oil
Salt and pepper to taste
¾ cups pistachios
4 Tbsp Dukkha
Cut eggplant into ½-inch slices.
Salt generously and let rest 15 minutes.
Rinse salted eggplant in running water. Squeeze out as much liquid as possible with your hands.
Cut onions and zucchini into ¾-inch slices.
Lightly oil vegetables and grill on high until just cooked.
Grind spices roughly, add pistachios and grind into smallish chunks. Mix well.
Spread grilled vegetables on a plate.
Garnish vegetables generously with dukkah and a big splash of olive oil. Serve with lemon quarters.