Wick's Baked Herby Eggplant on Yoghurt Whip

Summer holidays can make it really easy to slip out of your healthy rhythm – but it doesn’t have to.

Wick Nixon from Wicked Wellbeing is sharing a simple, nourishing nibble that’s super easy, so you’ve always got a feel-good option on the table. Her motto? Take something healthy to share, and you’ll always have a healthy choice yourself.

Wick is a fasting and lifestyle coach for women 40+, passionate about helping midlife women understand how fasting works – and just as importantly, what to eat in your eating window so you feel steady, energised, and in control.
If you would like to learn more, head to:
www.wickedwellbeing.com

In the meantime, this delicious dish just may become your summer favourite!

Baked Herby Eggplant on Yoghurt Whip

Prep time: 10 minutes
Cook time: 35–40 minutes
Serves: 6–8 as a starter

Ingredients

2 large eggplants, cut into 2cm pieces
⅓ cup olive oil
4 garlic cloves, finely chopped
1 Tbsp cumin seeds
½ tsp chilli flakes
⅓ cup fresh thyme or parsley
½ cup fresh oregano (plus extra for garnish)
Zest of 1 lemon

1 cup thick Greek yoghurt (use coconut yoghurt if DF)
Juice of 1 lemon
A drizzle of balsamic vinegar
⅓ cup pine nuts, toasted

To serve
Fresh sourdough, sliced, or grainy crackers

Method

Preheat the oven to 190°C fan bake.

Place the eggplant on a baking tray, drizzle with the olive oil and sprinkle with the garlic, cumin seeds, chilli flakes, thyme, oregano and lemon zest. Season with salt and cracked pepper and toss to combine.

Bake for 35 minutes or until the eggplant is soft and golden.

When the eggplant is nearly cooked, mix the yoghurt with the lemon juice and smear it over the base of a serving platter.

Spoon the eggplant and all its fragrant oil over the yoghurt.

Lightly drizzle with balsamic vinegar (as you would a salad dressing), garnish with the remaining oregano and pine nuts, and serve immediately with fresh sourdough or grainy crackers.

Enjoy Wick x