Smashed Roast Garlic & Eggplant on Sourdough Toast with Baby Spinach & Hazelnut Dukkah

I’m definitely more of a savoury breakfast person than sweet, so this brekkie ticks all the boxes for me. (Well, anything with avocado does really!) This makes a wonderful weekend breakfast treat. I love the spicy savoury-ness of the hazelnut dukkah with the succulent squishy texture and slightly smoky flavour of the eggplant, and the sticky sweetness of the smashed roast garlic. It satisfies my flavour palate as well as giving me the enjoyable sensation of several different textures in my mouth. Like most dishes I cook, this one is simple and full of the natural flavours of whole foods, with a few subtle enhancements from the likes of cold-pressed olive oil, spices, quality salt and a twist of lime. This really does taste as good as it looks!

Ingredients:

• 1 medium eggplant, halved lengthways
• 1 large garlic clove, skin on
• Quality salt, cracked black pepper and cold-pressed olive oil, for roasting
• 1⁄4 cup lime (or lemon) juice
• 2 large basil leaves, rolled up and shredded
• 1⁄2 teaspoon quality salt, or to taste
• 2 slices sourdough bread or bread of your choice
• Cold-pressed olive oil, for drizzling
• 1 avocado, halved, sliced
• Handful baby spinach leaves
• 2 tablespoons Hazelnut dukkah (see my recipe, below, or use bought dukkah)
• 1 lime, cut into wedges

Hazelnut dukkah:

• 1⁄2 cup toasted hazelnuts
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons toasted white sesame seeds
• 1⁄4 teaspoon cayenne pepper (optional)
• 1 teaspoon dried thyme
• 1⁄2 teaspoon quality salt

Directions:

1. Preheat oven to 190°C fan forced.
2. Place eggplant halves and garlic on a baking tray.
3. Drizzle with olive oil and sprinkle with salt and cracked pepper.
4. Roast the eggplant for 20-25 minutes or until very soft and golden.
5. Assemble remaining ingredients, set the table, do what you’ve got to do while it’s cooking.
6. Once the eggplant and garlic are cooked, cool slightly until just warm.
7. Add the lime juice, salt and shredded basil and toss.
8. Toast sourdough bread, drizzle with a little cold-pressed olive oil and arrange half an avocado on each slice.
9. Plonk a handful of baby spinach on each piece and top with the warm eggplant and smashed garlic, followed by a generous sprinkle of dukkah.
10. Serve with a wedge of lime and a smile to the lucky little recipient of such deliciousness!

Hazelnut dukkah:

1. Place all the ingredients in a food processor (except toasted sesame seeds), and pulse once or twice until hazelnuts are roughly chopped. A bit of texture is good here!
2. Tip into a bowl and stir in sesame seeds and set aside until ready to serve.

Tip! Dukkah is great on soups, salads, rice dishes, vegetables and whatever takes your fancy! It stores well in the fridge for 2-3 weeks. Shared with love by.... Anthea Amore, Organic Passion Catering For more recipes and to purchase 'Passion' or ‘Hungry’ with over 150+ recipes go to http://organicpassioncatering.com/index.php/books @organicpassion (insta) https://www.facebook.com/organicpassioncatering/ https://www.facebook.com/AntheaAmore.author/