SARAH COOPER’S MEDITERRANEAN EGGPLANT WITH CRISPY CHICKPEAS & FETA

May 17, 2020

Intro words by Jasmine Gescheit

 

There is nothing quite like cooking at home. Starting with an array of ingredient, and through the process of a little love and a little hard work, you can create something of beauty and flavour. That’s why we spoke with Sarah Cooper from @scoopitup_ about her love of food as well as all things health and wellbeing. Plus Sarah has shared with us her delicious baked eggplant recipe that is food for the soul. A perfect healthy and delicious go-to dinner or side.

Tell us a bit about yourself? I am a nutrition student and pilates instructor from Sydney. Also a healthy foodie / blogger and recipe developer ! Lover of all things wellness, fitness and healthy food!

Where did your love health and nutrition come from? Ever since I was a kid would always go running with my mum and got super into pilates at about 15. From here ignited my passion to healthy cooking and would be making raw desserts and smoothies for my friends all the time !

Our ethos at Jasmine Alexa is encouraging women to set their own pace. How do you slow it down and set your own pace?Finding a balance and listening to your body rather than trying to keep up with everyone else or copy what others are doing. Eliminating distractions and being present and mindful in everything you do .

Do you have a mantra or quote that you live by? What goes around comes around !

What is something you wish you could tell your 15 year old self? Don’t be afraid to be yourself and stand up for what you believe in or what you think is right

RECIPE

Ingredients

1 eggplant halved
½ cup roasted chickpeas
½ cup crumbled feta
2 handfuls fresh chopped basil
salt, pepper
2 tsp cumin
2 tbsp olive oil
2 tbsp teriyaki coconut aminos
2 tbsp balsamic
1 tsp chilli flakes
2 tbsp dukkah

Method

Preheat oven to 200 degrees

Cut eggplant in half and then make slight cross sections with a knife

Place olive oil, balsamic, coconut aminos, cumin, chilli, salt and pepper in each half and use hands to spread over the whole eggplant so everything is covered ( you want it all to absorb the flavour)

Place in the oven for 20 minutes

Remove from oven and add feta, basil and dukkah

Place back into the oven for another 10-15 minutes ( until nice and golden and soft)

Sprinkle with chickpeas and extra fresh basil and enjoy!

Shop Sarah’s look

Jamie Top