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The nightshade family (also known as solanaceous) includes some of our more commonly eaten fruits and vegetables such as eggplants, tomatoes, capsicum and potatoes, which offer unique nutrition of their own. 

A dense rich purple colour says a lot about the potency of antioxidants in the eggplant and in particular the skin of this nightshade. One particular antioxidant, nasunin, works its magic in two special ways, by protecting cell membranes from damage and helping maintain a careful balance of iron and transporting any excess out of the body. With that in mind I’ve a cracker of an eggplant dish for you for the week ahead.

Grilled eggplant, roast capsicum, hummus, pistachios and parsley.

Given not all recipes are instantaneously scrawled in the midst of pulling big meals for the family together a brief method for you below…

Halve the eggplant, drizzle with olive oil, place cut side down on lined tray in oven (200C) for about 25 minutes.

In separate tray place sliced capsicum, drizzle with oil and cook at the same time.

When cooked, spread some hummus in three swirls on a board, top with capsicum, most of the parsley, then eggplant, pistachios and remaining parsley.

Season with sea salt, pepper and chilli flakes if desired.


Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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