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A Warm Winter Salad

Chef Zhoro Apostolov


vegan recipe, veganism, vegans

Serves 2 | Prep time: 2 mins | Cook time: 10 mins | Total time: 12 mins


1 eggplant

Handful of rainbow tomatoes

¹⁄³ oz of toasted pine nuts

3 sun-dried tomatoes

Dash of balsamic vinegar

10-15 leaves of baby spinach

Few leaves of fresh basil for a nice final touch


Cut the eggplant, season with salt and pepper and grill on a pan for 5-6 minutes. Cut the rainbow tomatoes in half and the sun-dried tomatoes into small pieces. Arrange the salad starting with the eggplant. Top it with the tomatoes, fresh basil and spinach leaves. Drizzle a dash of balsamic vinegar and a sprinkle of toasted pine nuts around the plate.

Collecting Seeds

Try to collect seeds from your favorite fruits and vegetables and then plant them in garden pots. Take care of them until they start giving you the same taste you liked in the first place. On my last trip to Italy, I collected seeds from chili peppers, lemons, eggplants and some fresh herbs, and now I am patiently waiting for them to emerge. It’s so nice to look after something that started with a tiny seed.

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