Roasted pumpkin, grilled eggplant, crunchy almonds, and sweet figs are just a few of the ingredients that make this salad. Not only is this veggie dish bursting with a variety of textures and flavors, it's also eye-catchingly vibrant and colorful! It's super-easy to throw together for a satisfying lunch or dinner.

Char-Grilled Eggplant With Almonds, Pumpkin, and Figs [Vegan]








  • 1/4 red cabbage, finely sliced
  • A dozen snap pea pods, peas removed
  • A good handful of fresh sprouts
  • 2 tablespoons of adzuki bean sprouts
  • 1/2 of an orange sliced into think segments
  • 1 medium size eggplant sliced thinly
  • 1/4 of a pumpkin chopped into small cubes
  • 2 dried figs finely sliced
  • 1/4 cup of flaked almonds
  • 1 teaspoon of flax seed oil
  • 1/4 teaspoon of salt


  1. Preheat oven to 350°F. Place the pumpkin cubes on an oiled baking dish and bake until the pumpkin is tender.
  2. While the pumpkin cooks, thinly slice the eggplant and grill on a hot grill pan until the eggplant is soft and char grilled.
  3. Allow the cooked pumpkin and eggplant to cool slightly while you make the fresh component of the salad.
  4. Place the cabbage, peas, sprouts, adzuki sprouts, orange, and apple in a large bowl and mix gently to combine. Add the flax oil and salt and mix gently with your hands to evenly coat the salad.
  5. To serve, pile up the fresh salad evenly onto two plates, arrange the grilled eggplant to one side and the roast pumpkin on the other.
  6. To finish, scatter with the figs and roasted almond flakes.

Nutritional Information

Per Serving: Calories: 379 | Carbs: 81 g | Fat: 5 g | Protein: 14 g | Sodium: 32 mg | Sugar: 32 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.