Roasted eggplant and triple pickle salad

A perfect work lunch or post-class salad. GF : DF : SF : VEGAN INGREDIENTS:

1 large eggplant, cut into chunks
4 tablespoons olive oil
2 tablespoons ginger pickle
1/4 cup cucumber pickle
1/4 cup red onion pickle
3 tablespoons peanuts, roughly chopped
1 tablespoon sesame seeds
1/3 cup coriander leaves picked, chop the stalks and add if desired+ DRESSING:
Lemon wedges and tamari or sriracha (optional) CUCUMBER PICKLE:
1 cucumber, finely sliced
1/4 cup apple cider vinegar
1/2 cup water PICKLED RED ONION:
½ red onion, finely sliced
¼ cup apple cider vinegar
½ cup water METHOD Preheat oven to 200C and line a large baking tray with greaseproof paper. Place eggplant on tray, drizzle with olive oil and a pinch of sea salt, toss, then pop in oven to cook for 40 minutes or until golden. Make the pickles while the eggplant is cooking. RED ONION PICKLE: Combine all ingredients in a bowl, cover and set aside to pickle. Any unused pickle can be stored the fridge for 4 weeks. CUCUMBER PICKLE: Combine all ingredients in a bowl, cover and set aside to pickle. When ready to serve, arrange the eggplant on a large serving platter, top with the pickles, sprinkle with peanuts, sesame seeds and coriander leaves, season with some sea salt and pepper and serve as is or add a big squeeze of lemon and a drizzle of tamari or sriracha. This delicious recipe was provided by Sydney nutritionist and author Jacqueline Alwill, @brownpapernutrition.