Beef and Eggplant Salad

This Beef and Eggplant Salad is a delightful combination of tender beef and roasted eggplant, dressed in a savory Chinese-inspired sauce. It's a low-carb dish that offers a burst of flavors, perfect for a refreshing brunch.

Ingredients

• Beef sirloin - 200 grams, thinly sliced
• Eggplant - 1 medium, diced
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 teaspoon
• Green onions - 2 stalks, sliced
• Cilantro - a handful, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Toss the diced eggplant with 1 tablespoon of olive oil, salt, and pepper, then spread it on a baking sheet.
3. Roast the eggplant in the oven for about 20 minutes, or until golden and tender, stirring halfway through.
4. While the eggplant is roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat.
5. Add the minced garlic and sauté for 30 seconds until fragrant.
6. Add the sliced beef to the skillet, cooking for 5-7 minutes until browned and cooked through.
7. Pour the soy sauce, rice vinegar, and sesame oil over the beef, stirring to combine, and cook for an additional 2 minutes.
8. In a large bowl, combine the roasted eggplant, beef mixture, sliced green onions, and chopped cilantro.
9. Toss gently to mix all ingredients and adjust seasoning with salt and pepper as needed.
10. Serve warm or at room temperature.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Rich in fiber from eggplant, aiding digestion and promoting satiety.

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