Discover how to cook an easy Mediterranean-inspired roasted eggplant salad. Tender golden-brown eggplants, sautéed bell peppers, fresh tomatoes, garlic, dill, and a flavorful splash of soy sauce make this warm salad a perfect vegetarian main dish, vegan side, or appetizer. Ready in only 40 minutes!
Ingredients you’ll need:
🍆 Eggplants, 🌶️ Bell peppers, 🍅 Tomatoes, 🧄 Garlic, Dill, Soy sauce
Cooking Steps:
• Roast eggplants until crispy
• Sauté fresh vegetables
• Combine all ingredients with fresh dill and soy sauce
👉 Pro Tip: Let it rest 30 minutes for maximum flavor!
Enjoy this healthy vegan recipe for lunch or dinner—perfect comfort food everyone will love!
Preparing the vegetables Eggplants — 4 pcs
Peel and cut into large cubes. In a bowl, combine:
1 tsp salt
2 tbsp cornstarch Mix with the eggplants and let sit for 10 minutes. Prepare the rest:
2 red bell peppers — deseed and cut into large slices 1 purple onion — slice into wedges 1 large tomato — cut into large pieces A sprig of dill — finely chopped 3 garlic cloves — finely chopped Frying Heat a pan over medium heat and pour in 200 ml of vegetable oil. Fry the eggplants in batches over medium heat until golden brown (about 8–10 minutes per batch). Fry the bell peppers over medium heat, covered with a lid, for 7–8 minutes. Fry the onion over medium heat for 6–7 minutes. Assembling the salad Layer the ingredients in a bowl:
fried eggplants fried bell peppers fried onion fresh tomatoes chopped garlic and dill Mix well. Add salt to taste
Pour in 30 ml of soy sauce Done! Enjoy your meal! 🍆🥗
1 Comment
Amazing and delicious 👍👌🙏🥰