Chili Garlic Eggplant Salad

Chili Garlic Eggplant Salad is a vibrant and flavorful dish that combines tender eggplant with a spicy and aromatic garlic chili dressing. This refreshing salad is not only a feast for the eyes but also a delicious Paleo-friendly option packed with nutrients.

Ingredients

• Eggplant - 300 grams
• Garlic - 4 cloves, minced
• Red chili flakes - 1 teaspoon
• Coconut aminos - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 tablespoon
• Fresh cilantro - 2 tablespoons, chopped
• Green onions - 2 stalks, sliced
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat your oven to 200°C (400°F).
2. Cut the eggplant into bite-sized cubes and place them on a baking sheet.
3. Drizzle with sesame oil, and season with salt and pepper. Toss to coat evenly.
4. Roast the eggplant in the preheated oven for about 20 minutes, turning halfway through, until golden and tender.
5. While the eggplant is roasting, prepare the dressing by mixing minced garlic, red chili flakes, coconut aminos, and rice vinegar in a small bowl.
6. Once the eggplant is done roasting, let it cool slightly before combining it with the dressing in a large bowl.
7. Add chopped cilantro and sliced green onions to the salad, and toss everything together until well combined.
8. Taste and adjust seasoning if necessary before serving.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 15 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Eggplant is low in calories and high in fiber, which can aid in digestion.
• Garlic has anti-inflammatory properties and supports the immune system.

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