October 25, 2020 2 min read

We love this new recipe of sour cream iceberg wedges with crispy eggplant for many reasons. The first? The combination of flavours from the freshness of iceberg lettuce and tanginess from Dibble Sour Cream made us want to have this kind of salad every day. The second? Did we mention CRISPY eggplant? It's really hard to mess-up this classic iceberg wedges salad recipe. It's the kind of salad recipe that is as easy to make at home as it is delicious! Crunchy iceberg lettuce, crispy eggplant, croutons and the quintessential wedge salad dressing: sour cream. When the warmer weather hits, most of us want foods that somehow manage to satisfy while still seeming light and refreshing. No dish better delivers than the classic iceberg wedge salad, a classic creation that is all about simplicity and fully-packed with flavours. 

Prep Time 15 minutes

Cook Time 30 minutes

Serves 2

Difficulty Easy


Iceberg Wedges

  • 1/2 head iceberg lettuce, cut into wedges
  • 1/4 cup non-dairy milk
  • 1/4 cup Dibble Mayo
  • 1/2 cup Dibble Sour Cream
  • 1/3 cup mixed herbs, finely chopped
  • 2 Tbsp lemon juice
  • 1 garlic clove, finely grated
  • 1 Tbsp salt
  • 1/2 Tbsp ground black pepper
  • 50 g croutons

Crispy Eggplant

  • small eggplant, halved

  • Tbsp olive oil
  • 1 Tbsp soy sauce
  • 1/2 Tbsp vegan Worcestershire 
  • 1/2 Tbsp maple syrup
  • 1/2 tsp smoked paprika
  • 1 pinch sea salt
  • 1 pinch garlic powder
  • 1/2 tsp ground black pepper 


Iceberg Wedges

  1. In small bowl, whisk together non-dairy milk and Dibble Mayo until a creamy mixture is developed.
  2. In a medium sized bowl, add in the creamy milk and mayo mixture. Mix together with Dibble Sour Cream, mixed herbs, lemon juice, garlic, salt and pepper until combined. Set aside.
  3. Cut the iceberg lettuce in half, and cut the remaining parts in half again until you have 5 wedges.

Crispy Eggplant

  1. Preheat oven to 107°C.
  2. Slice the eggplant in half length-wise. 
  3. Using a sharp knife or a mandolin, carefully slice the eggplant into very thin even strips, around 0.5 cm thickness. Cut in half again. Set aside.
  4. In a small bowl, make the sauce by whisking together olive oil, soy sauce, Worcestershire sauce, maple syrup, smoked paprika, garlic powder, salt and black pepper.
  5. Line a baking tray with baking paper and place the eggplant strips individually without touching each other. Brush the sauce mix on both sides of the eggplants until evenly coated.
  6. Bake for 30 minutes until a rich red colour develops.
  7. Leave to cool and eggplant will begin to crisp even more.
  8. Cut the crispy eggplant to smaller sizes.


  1. Place the iceberg wedges on the plate. 
  2. Drizzle the sour cream mixture generously on top of each wedge.
  3. Top with croutons and crispy eggplant.
  4. Enjoy!

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