Eggplant salad with figs


  • 1/2 tsp turmeric powder
  • 1/2 tsp smoked paprika powder
  • pinch of sea salt
  • 2 garlic gloves minced
  • 1 medium size onion
  • 2 medium sized eggplants
  • 2 tbsp olive oil
  • 4-5 fresh figs
  • 100 grams rocket leaves
  • one red pointed sweet pepper
  • 3/4 cup plain humus
  • tbsp fresh sage leaves
  • tbsp fresh basil leaves
  • fresh cracked black pepper
  • plantbased oil for frying


Mix half of the olive oil with the turmeric, smoked paprika powder, pinch of sea salt and the garlic in a bowl. Toss in the sliced eggplants and onion. Fry the mixture in a frying pan and in the meantime pre- heat the oven (grill mode) at 180℃.

When the eggplants start to turn golden brown, place them on a baking dish. Then fry the figs short while turning them gently from side to side, just a few minutes. When done add them to the eggplants on the baking dish and place them in the grill for about 15 minutes.

Fry the red pointed pepper in a plantbased oil to your choice.

Place a bag of rocket lettuce in a dish, mix it the humus, fresh leaves of sage cut into pieces, fresh basil leaves cut into little pieces and the remaining olive oil. Toss well.

Place the grilled eggplant and figs on top of the lettuce, sprinkle the red pointed pepper over it, season with black pepper to taste and voila.

Dig in and enjoy!

  • serves: 2-3
  • preparation time: 30 minutes