Subscribe to our Newsletter

Email*

Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
PHONE
02 9211 1322
EMAIL
[email protected]
[email protected]

Instagram Slider

  • Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing
    1 day ago by brownpapernutrition Spiced cauliflower carrot and crunchy chickpeas with the tahini dressing OF MY DREAMS!!!!!! My recipe in this month's Eat Well magazine with the juicy loaf and maple peanut frosting on the cover and alllll sorts of other luscious recipes that I'm MEGA MEGA proud to see in print in this gorgeous mag!!!!! You can find in newsagents, grocery stores and retailers. CAN'T WAIT TO FEED YOUUUUUUU!!!! Have a gorgeous Sunday eve sweet friends - Jacq xo  #eatwell   #plantbased   @wellbeing_magazine 
  • Posts delicious eggplant parm scenario reminiscing living in Italy whilst
    2 days ago by brownpapernutrition Posts delicious eggplant parm scenario reminiscing living in Italy whilst heading out for cocktails and a yummy Japanese dinner  @sunsetsabimanly  - makes total sense right?!?!?!?  #foodie   #italian 
  • BANANA COOKIES With some slightly overripe bananas on hand the
    6 days ago by brownpapernutrition BANANA COOKIES With some slightly overripe bananas on hand the other morning I whipped together these delicious BANANA COOKIES in about 5 minutes. They’re so wholesome and flavoursome, popping the recipe below so you can see how easy they are - also on the blog... Jacq xo thebrownpaperbag.com.au BANANA COOKIES Makes 10-12 cookies 2 ripe bananas 1 egg 2 teaspoons cinnamon 1 cup rolled oats 1/4 cup desiccated coconut 2 tablepsoons golden linseed 1/4 cup sultanas (you can omit these if you wish) Heat oven to 180C and line a baking tray with greaseproof paper. Mash bananas in a mixing
  • Naming this dish  lovelyleftovers I truly believe some of
    3 days ago by brownpapernutrition Naming this dish -  #lovelyleftovers  ...I truly believe some of my best creations come from the ‘scraps’ in the fridge. It forces me into a creative space that absolutely LOVE and ensures there is zero food waste in our home. This ZUCCHINI PINENUT BASIL PARMESAN PASTA comes thanks to afore mentioned (bit bendy) zucchini and other random bits I found in the fridge : +leftover roasted spanish onion + leftover marinated kale (olive oil kale and sea salt) + some lemon zest from a lemon I’d squeezed into my water. + a few pinenuts left which I toasted in the
  • RAINBOW NOODLE BOWL Morphing rainbow bowls with salad into more
    6 hours ago by brownpapernutrition RAINBOW NOODLE BOWL: Morphing rainbow bowls with salad into more warming broth bowls as the weather changes. This one hitting the spot with all the delicious spices in the broth. Really easy to pop together with whichever ingredients you have handy just blanched in the veggie turmericy lemony ginger chilli broth. If you don't have (leftover) baked sweet potato in the fridge (I tend to - ALWAYS!) then use whatever colourful veggie to make your bowl singggggg!!!! There's even a bit of shredded lettuce in mine too just to use it up. The noodles are rice vermicelli but the turmeric

ROAST EGGPLANT AND PICKLE SALAD

GF : DF : SF : V

Pickle me this! We’ve managed to up your daily dose of one of our favourite health boosting pantry ingredients – apple cider vinegar – by making a couple quick pickles to contrast the flavour in this delicious salad. Don’t be overwhelmed by the idea of pickling your veggies it is seriously one of the easiest things to do and such a great way to use up bits and pieces that you can then pop in other dishes here and there to make them a bit different, not to mention a rad way to up the nutrient ante!

Ingredients:

1 large eggplant, cut into chunks

4 tablespoons olive oil

2 tablespoons Japanese pickled ginger

1/4 cup cucumber pickle (recipe below)

1/4 cup red onion pickle (recipe below)

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.

+We didn’t have coriander the day we made this, you see parsley in the shot to show the green, and whilst parsley was yummy the coriander would be ace so use whichever both would be delicious.

Category

Sides & Salads

Tags
applecidervinegar, eggplant, healthyrecipes, pickledvegetables, salads
No Comments

Sorry, the comment form is closed at this time.