Cold Spicy Eggplant Salad

Cold Spicy Eggplant Salad is a refreshing and vibrant dish that perfectly balances the rich flavors of eggplant with a spicy, tangy dressing. This gluten-free salad is perfect as a side dish or a light meal, showcasing the essence of Chinese cuisine.

Ingredients

• Chinese eggplant - 300 grams
• Garlic - 2 cloves, minced
• Red chili oil - 2 tablespoons
• Soy sauce (gluten-free) - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 teaspoon
• Sugar - 1 teaspoon
• Green onions - 2 stalks, chopped
• Cilantro - 2 tablespoons, chopped
• Salt - to taste

Steps

1. Start by slicing the Chinese eggplant into thin strips, approximately 1 cm wide.
2. Place the eggplant in a bowl and sprinkle with salt, letting it sit for about 15 minutes to draw out excess moisture.
3. After 15 minutes, rinse the eggplant under cold water and pat dry with paper towels.
4. In a steamer or over boiling water, steam the eggplant strips for about 10 minutes until they are tender but still hold their shape.
5. While the eggplant is steaming, prepare the dressing by mixing minced garlic, red chili oil, soy sauce, rice vinegar, sesame oil, and sugar in a small bowl.
6. Once the eggplant is steamed, transfer it to a mixing bowl and pour the dressing over it, tossing gently to combine.
7. Add the chopped green onions and cilantro to the bowl, and mix well.
8. Let the salad cool to room temperature or refrigerate it for at least 30 minutes to allow the flavors to meld.
9. Serve chilled as a side dish or light main course.

Nutrition

• Calories: 140
• Protein: 3 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 480 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, which help combat oxidative stress.
• High in dietary fiber, promoting digestive health.

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