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Roasted eggplant and triple pickle salad

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

  1. 1 large eggplant, cut into chunks

  2. 4 tablespoons olive oil 

  3. 2 tablespoons ginger pickle

  4. 1/4 cup cucumber pickle

  5. 1/4 cup red onion pickle

  6. 3 tablespoons peanuts, roughly chopped

  7. 1 tablespoon sesame seeds

  8. 1/3 cup coriander leaves picked, chop the stalks and add if desired+ DRESSING:

  9. Lemon wedges and tamari or sriracha (optional)   CUCUMBER PICKLE:

  10. 1 cucumber, finely sliced

  11. 1/4 cup apple cider vinegar

  12. 1/2 cup water PICKLED RED ONION:

  13. ½ red onion, finely sliced 

  14. ¼ cup apple cider vinegar

  15. 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


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