Recipe description
July 21, 2026
Eggplant and pepper salad
A vibrant eggplant and pepper salad that supports gentle digestion.
Easy Recipe
88%
General Gut Health Match
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from eggplant and peppers.
- Includes colorful plant foods that support dietary diversity.
- Balanced with olive oil and herbs for gut-friendly fats and flavor.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Eggplant
1
cup
Bell Pepper
1
piece
Oil, olive
2
tablespoon
Lemon juice
1
tablespoon
Fresh herbs
2
tablespoons
Garlic
1
clove
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Instructions
1
Preheat oven to 200°C (400°F). Cut eggplant into 2cm cubes and bell pepper into strips.
2
Toss eggplant and bell pepper with 1 tablespoon olive oil, salt, and black pepper. Spread on a baking sheet.
3
Roast for 20-25 minutes until vegetables are tender and slightly caramelized.
4
While vegetables roast, mince garlic and chop fresh herbs.
5
In a small bowl, whisk together remaining olive oil, lemon juice, and minced garlic to make the dressing.
6
Once vegetables are cooked, let them cool slightly before transferring to a serving bowl.
7
Pour dressing over the roasted vegetables and toss gently to combine.
8
Sprinkle with fresh herbs and serve warm or at room temperature.
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Nutrition
145 kcal
Calories
4 g
Protein
11 g
Carbohydrates
4 g
Fiber
3.5 g
Sugar
14 g
Fat
2 g
Saturated fat
1.5 g
Salt
FAQ
Is this salad vegan or vegetarian?
Yes—it's plant-based, dairy-free, and suitable for vegan or vegetarian diets.
How many servings does this yield?
2 servings.
Can I prepare this in advance or store leftovers?
Yes. Refrigerate in an airtight container for 1–2 days. Keep the dressing separate until serving to maintain freshness.
Is this gluten-free?
Yes, naturally gluten-free. Watch for cross-contamination with gluten-containing ingredients.
Does it contain allergens?
It contains garlic. If you’re sensitive or allergic, omit it or substitute.
How can I customize fiber or protein?
Add chickpeas or white beans or extra vegetables to increase fiber. For more protein, add tofu or feta (if not vegan).
Can I use different cooking methods?
Oven-roasting is typical, but you can grill the vegetables or pan-roast them; adjust times accordingly.
Can I serve this as a main dish?
It's mainly a side salad; to make it a light main, add protein like chickpeas, tofu, or cheese.
How can I vary the flavor?
Add fresh herbs (mint, parsley), swap lemon juice for lime juice or a splash of balsamic, and/or sprinkle chili flakes for heat.
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