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Roasted Eggplant and Capsicum Buckwheat Salad

Buckwheat Salad with Roasted Eggplant and Peppers

  • Author: Maša Ofei
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2


This buckwheat salad with roasted eggplant and peppers is vegan-friendly, gluten-free—perfect for lunch, dinner, or takeaway for school or work.



  • 1 small brown onion, chopped into wedges
  • 1 medium eggplant, chopped into bite-sized pieces
  • 1 red pepper (capsicum), chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • Generous amount freshly cracked pepper

Other ingredients:

  • ½ cup raw buckwheat, cooked and cooled*
  • 2 handfuls baby spinach
  • ¼ cup walnuts, chopped (leave out for nut-free option or swap for sunflower seeds)
  • 10 kalamata olives, pitted
  • ½ an avocado, chopped
  • 2 tomatoes, chopped (or 10 cherry tomatoes, halved)
  • 2 tablespoons olive oil
  • 23 tablespoons lemon juice (depending on how much zing you like)
  • ½ teaspoon salt (or to taste)


  1. Preheat the oven to 200 degrees Celcius (390 degrees Fahrenheit) and line a baking tray with parchment paper.
  2. To a bowl, add in the roast ingredients and toss well. Spread out evenly on the baking tray and put in the oven for 20-25 minutes. I normally toss half way through to make sure that everything is baked evenly.
  3. While the vegetables are baking, in a large bowl, combine all the other ingredients and toss well.
  4. Once the vegetables are baked, add them to the rest of the salad and toss well.
  5. This salad can be served warm or cold. 


Buckwheat: If you don’t have time to cook the buckwheat and cool it prior, you can put it to cook before adding the veggies to the oven. Cook as you would rice. Adding it to the salad warm is completely fine. I just personally prefer it to be cooled.

It will keep in the fridge for 2-3 days. Just leave the baby spinach out until you’re ready to eat so it doesn’t go soggy.

  • Diet: Vegan

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