If you’ve never roasted eggplant and peppers until they’re blistered and smoky… you’re missing out. This salad is all about bold Mediterranean flavors with minimal effort — and it only gets better after sitting in the fridge. I make it weekly now!
Why I love it:
✅ Vegan & gluten-free
✅ Great for meal prep
✅ Big flavor from just a few ingredients
✅ Tastes like something you’d get on vacation in Greece 🇬🇷
Quick rundown (serves 2):
- Roast 2 eggplants + 2 bell peppers (open flame or 425°F oven)
- Steam in a bowl/bag for 20 min to loosen skins
- Peel, slice, or mash the eggplant for rustic vibes
- Marinate 2 onions with lemon juice, olive oil, garlic, fresh herbs, salt, pepper, pinch of sugar
- Mix it all up and let it sit — it’s even better the next day
I actually included this recipe (and a bunch more like it) in my new plant-based cookbook — Plant-Based Kitchen Magic — designed for real people who want bold flavor without overcomplicating things.
If you check it out and enjoy it, I’d be so grateful if you left a quick review on Amazon — it helps more than you know 🙏
Would love to hear if you try the salad — or your favorite way to roast veggies!
by Irina_Cooking
1 Comment
This looks good.