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  • TOMATO AND CARROT SOUP ON THE MENU brownpapereats From my
    6 days ago by brownpapernutrition TOMATO AND CARROT SOUP ON THE MENU  @brownpapereats  From my book, Seasons to Share, this delicious soup warms hearts and tummies with delicious antioxidant rich ingredients, is light yet satisfying and even better teamed with a slice of our BUCKWHEAT SEED BREAD from the STAPLES menu. Perfect for an evening meal or packed up in your bag for a take your own lunch to work. Gluten, dairy, sugar, nut free and vegan. Order now for delivery next Tuesday. www.brownpapereats.com
  • RAW CHOC WALNUT BROWNIE  Weve made these raw brownies
    6 days ago by brownpapernutrition RAW CHOC WALNUT BROWNIE : We've made these raw brownies so many times now but they never get old - seriously does a good chocolate recipe actually ever get old?!?! Thought today sharing the recipe (just below) with you would be a delicious way to jump over the middle of the week together yes? Oh, we also added wattleseed to this batch and they were insane. Wattleseed is an aussie bush native with quite a nutty kind of coffee flavour and it's yummoo with the choc flavours in this raw treat. RAW CHOC WALNUT BROWNIE GF : DF : RSF
  • MEAL PREP  Whether you love or loathe meal prep
    2 days ago by brownpapernutrition MEAL PREP : Whether you love or loathe meal prep I’m going to keep popping up ideas whenever I can because my role is to support you and make it a bit easier for you to work through different stages of your health, diet and nutrition – meal prep included. This meal prep session was actually a little while ago and I didn’t post it at the time because I was busy getting  @brownpapereats  off the ground, but goodness was I grateful for it. A few of the ideas and ingredients for you… -Quinoa cinnamon pops with dehydrated apples Oat
  • One of the beautiful creations made by brownpaperkitchen this week
    4 days ago by brownpapernutrition One of the beautiful creations made by  @brownpaperkitchen  this week - all vegetarian, wholefoods, plenty of colour and variety and of course plain ole scrumptious!  @w1llstudio   @h2coco   #eattherainbow 
  • ZATAR BAKED EGGPLANT GREENS AND BUTTER BEAN PUREE  Seriously
    17 hours ago by brownpapernutrition ZATAR BAKED EGGPLANT, GREENS AND BUTTER BEAN PUREE : Seriously cannot get over just how delicious this recipe is!!!! All my favourite ingredients and the za'tar flavours with the creamy butter bean puree are next level - butter beans add plant based protein to this dish. Remember protein comes from a variety of sources, and legumes are an incredible source of plant based amino acids - the building blocks for complete proteins. Enjoy folks! RECIPE ON THE BLOG. www.thebrownpaperbag.com.au  #plantbased 

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
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