Jacqueline Alwill

Brown Paper Nutrition

When I think back to my really early memories of learning to cook, I recall my dad, standing over our island bench cook top, cork floors beneath us, with a view of Pittwater heads, cooking eggplant in olive oil. I remember him slicing and salting each piece, and then dusting in flour before frying it in olive oil. It was DELICIOUS, and one of those simple moments in cooking that seemed to stick with me. Because, decades on I’m still in love with eggplant and incorporating it into our meals brings back all the great memories of eating it as a child.


GF : SF : V

Serves 4-6

700g (approx 2 large) eggplant, cut 2cm thick rounds

65ml extra virgin olive oil + extra

250g haloumi, sliced 1cm thick

300g cherry tomatoes, halved 

2 cups rocket leaves

1/4 cup parsley leaves, picked

1/4 cup mint leaves, picked

1 lime

3 tablespoons dukkah

sea salt and black pepper

Dressing: (optional)

1/4 cup natural or greek yoghurt

1 teaspoon dijon mustard

Heat oven to 200C and line a large baking tray with greaseproof paper. Place eggplant on a board, sprinkle with sea salt and sit for 10 minutes to draw the bitter water out of the eggplant. After 10 minutes, wipe the eggplant with paper towel and place on baking tray. Toss with olive oil, lay flat again and bake in oven for 30 minutes. Whilst eggplant is cooking, whisk the dressing ingredients together and set aside. Heat a frypan on medium heat, add a drizzle of olive oil to coat the pan then sear the haloumi pieces for a couple of minutes each side. Once the eggplant is cooked, arrange it on a serving board with haloumi, cherry tomatoes, rocket, parsley, mint, squeeze with lime, sprinkle with dukkah and season with salt and pepper. Dollop yoghurt dressing throughout the salad and serve.