Eggplant Salad with Chia Seed Flatbread {Vegan}


Eggplant Salad with Chia Seed Flatbread



  • Olive Oil
  • 1 Green Bell Pepper roasted
  • 1 Red Bell Pepper roasted
  • 1 medium Onion roasted
  • 1 clove Garlic roasted
  • 1 Eggplant cut into 1" pieces
  • Salt and Pepper to taste
  • Dash of Ground Red Pepper Flakes if desired
  • 2 Roma Tomatos cut into quarters
  • 1 6 oz. can Tomato Paste
  • 1 15 oz. can Diced Tomatos
  • Water
  • Click here for the Chia Flax Flatbread Recipe


  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with foil and place the cut onions, garlic, green and red bell peppers skin side up.
  3. Cook until slightly blackened.
  4. Cut the eggplant into 1" diced cubes.
  5. In a saute pan on medium-high heat, place 1 Tbl Oil and add the cubed eggplant. Cook until softened, about 20 minutes.
  6. Meanwhile, place the tomatos and tomato paste in a food processor. Blend until smooth. Add the diced tomatos. Set aside.
  7. Cut the peppers into a large dice and the onions into slices. Mince the garlic. Add to the eggplant.
  8. Combine the eggplant mixture with the tomato mixture and heat through.
  9. Serve hot with our Chia Flax Flatbread.


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