Serves: 4
Ready in: 35 mins
Dietary: GF | VEG | DF & VGN Adaptable
2 medium eggplant
2 tbsp olive oil
⅓ cup unsweetened natural yoghurt
½ tsp ground paprika
½ tsp ground cumin
¼ tsp cayenne pepper (or chilli powder)
juice of ½ a lemon
sea salt and black pepper
seeds of half a pomegranate (about ⅓ cup)
small handful of fresh mint leaves
Preheat the oven to 200°C (400°F).
Cut the green stem off the eggplant if desired (I like to leave this on for visual purposes). Cut lengthwise into quarters to create four large wedges from each eggplant.
Place on an oven tray, drizzle with olive oil and season with salt and pepper. Use your hands to toss and coat the eggplant evenly in the oil and arrange skin side down on the tray.
Bake for 25-30 minutes or until the eggplant wedges are completely soft all the way through.
While the eggplant is cooking, make the spiced yogurt by mixing the yogurt, paprika, ground cumin, cayenne pepper and lemon juice in a small bowl. Season to taste with salt and pepper. Set aside until serving.
When the eggplant is cooked through, place on a serving dish (or serve in the baking tray). Drizzle with the spiced yogurt and sprinkle with the pomegranate seeds. Using your hands roughly tear the mint leaves and sprinkle over the dish to garnish.
This banana bread is everything banana bread should be. It is lightly sweet and moist. It is also packed with protein from all the eggs and coconut flour. It makes a delicious breakfast or snack!
Chicken tenders with a delicious coconut coating. Baked, not fried, these coconut tenders are sure to be a hit with kids of all ages.
Sweet potato what?! You’ll be surprised at how delicious these brownies are without the guilt you get diving in to a typical brownie. Gluten and dairy free it’s also perfect for the kids!
Subscribe to our monthly newsletter and get news & announcements on LiveFit events first plus special ticket offers, healthy recipes, workouts, articles and so much more! It's free!