Crispy Eggplant Wraps with Dukkah

These crispy eggplant wraps with dukkah are packed with flavour and full with nutrient. With its crispy panko-dukkah crumb, these Middle Eastern-inspired wraps will become a go-to for meatless Monday.

Crispy Eggplant Wraps with Dukkah

crispy eggplant

• 2 large (500 g) eggplants
• 3/4 cup store-bought dukkah
• 1/2 cup panko breadcrumbs
• 1/4 cup all-purpose flour
• 1 free-range egg
• 1/4 cup milk
• sea salt and cracked black pepper

Crispy eggplant wraps

• 4-6 pita or flatbreads
• 1 cup hummus
• 2 medium tomatoes, sliced
• 1  cucumber, sliced
• dukkah for serving

Direction

1. Place the egg and milk in a medium bowl and whisk to combine. Mix dukkah and breadcrumbs in a separate bowl. Place flour, salt and black pepper in a third bowl, mix well.
2. lightly dust the eggplant in the flour, dip into the egg mixture and then coat it with dukkah. Lightly press the eggplant into the dukkah breadcrumbs so it coats well.
3. Fill a large deep-sided frying pan half-full with oil, heat until it reaches 180 C. Carefully lower the coated eggplants into the oil, working in batches. Cook for 5 minutes, or until golden and cooked through. Remove the eggplants and drain on paper towel, keep it warm.
4. Spread each flatbread with a big spoonful of hummus and load it with crispy eggplants, tomato and cucumber, then sprinkling with more dukkah and some lemon juice.  Wrap up and serve.