Chili Oil Eggplant Salad

Chili Oil Eggplant Salad is a vibrant and spicy dish that highlights the creamy texture of roasted eggplants, complemented by a fragrant chili oil dressing. This refreshing salad is perfect as a side dish or a light meal, offering a delightful balance of flavors and textures.

Ingredients

• Eggplant - 300 grams
• Vegetable oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh ginger - 1 teaspoon, grated
• Chili oil - 3 tablespoons
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 teaspoon
• Green onions - 2, chopped
• Cilantro - 2 tablespoons, chopped
• Salt - to taste
• Sesame seeds - 1 tablespoon, for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplant into rounds about 1 cm thick and place them on a baking sheet.
3. Drizzle 1 tablespoon of vegetable oil over the eggplant and sprinkle with salt. Toss to coat evenly.
4. Roast the eggplant in the preheated oven for 20 minutes or until tender and slightly golden.
5. While the eggplant is roasting, prepare the dressing by combining the chili oil, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl. Mix well.
6. Once the eggplant is done, allow it to cool slightly before transferring it to a serving bowl.
7. Pour the dressing over the roasted eggplant and toss gently to combine.
8. Garnish with chopped green onions, cilantro, and sesame seeds before serving.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Eggplants are high in antioxidants, which can help reduce inflammation.
• Chili oil contains capsaicin, which may boost metabolism and aid in weight management.

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