Roasted Eggplant with Zesty Herb Dressing
Roasted Eggplant with Zesty Herb Dressing
This roasted eggplant recipe is a simple yet impressive side dish that anyone can enjoy. Paired with a high-protein, zesty dressing made with Brancourts Classic Cottage Cheese, it adds a creaminess without the heaviness. Perfect for seasonal dining, this dish works well as a side for grilled proteins or as part of a plant-based spread. It’s a flavourful way to enjoy wholesome ingredients while adding a boost of protein to your plate.
Servings
2
Prep time
Cook time
Recipe
Vegan, Gluten Free
Ingredients
- 1 eggplant, cut into 6 wedges lengthwise
- Fresh dill, to garnish
- 1/4 tsp black pepper
- 2 tbsp extra virgin olive oil
- Lime wedge
- 1 tbsp tamari
- Zesty Herb Dressing
- 1 tbsp apple cider vinegar
- 3 tbsp Brancourts Classic Cottage Cheese
- 1 tbsp coconut sugar
- 2 cloves garlic, minced
- 1/2 tsp black pepper
- 1 tbsp fresh parsley, chopped
- 1/4 cup pickled onions
- 1 tbsp fresh mint, chopped
- 1 tsp sesame seeds
- Fresh mint, to garnish
- 1/4 tsp sea salt
Method
- Preheat oven to 220°C and line a baking tray with parchment paper.
- Place eggplant on baking tray.
- In a small bowl, whisk together olive oil, tamari, vinegar, coconut sugar and black pepper. Brush this mixture evenly over eggplant wedges.
- Place tray in oven and roast for 30 mins, flipping wedges halfway through for even caramelisation.
- Combine all dressing ingredients in a small bowl.
- Serve eggplant wedges with dressing.
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