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ROAST EGGPLANT AND PICKLE SALAD

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!

Not up on your nutrient factoids for ACV?

Well here are a few of the  HEALTH BENEFITS OF APPLE CIDER VINEGAR:

  • reducing sugar cravings
  • supporting our digestive system’s function
  • lowers bad (LDL) cholesterol levels
  • supports strength of the immune system
  • enhances circulation

Go forth and apple cider vinegar pickle dear friends…

Stunning platter made my the gorgeous Catherine at Splendid Wren too… Check out her work here. 

ROAST EGGPLANT AND PICKLE SALAD

GF : DF : SF : VEGAN

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

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.

Jacqueline Alwill

Jacqueline Alwill is a qualified, practicing nutritionist, personal trainer, whole foods cook and most importantly mother to Jet. She is committed to improving the health, wellbeing and happiness of all individuals.

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