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Dukkha Pistachio Grilled Vegetables

Dukkha Pistachio Grilled Vegetables

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

1 lemon


  1. 1

    Cut eggplant into ½-inch slices. 

  2. 2

    Salt generously and let rest 15 minutes. 

  3. 3

    Rinse salted eggplant in running water. Squeeze out as much liquid as possible with your hands. 

  4. 4

    Cut onions and zucchini into ¾-inch slices. 

  5. 5

    Lightly oil vegetables and grill on high until just cooked. 

  6. 6

    Grind spices roughly, add pistachios and grind into smallish chunks. Mix well. 

  7. 7

    Spread grilled vegetables on a plate. 

  8. 8

    Garnish vegetables generously with dukkah and a big splash of olive oil. Serve with lemon quarters.