Crispy Eggplant Salad

Crispy Eggplant Salad is a delightful Keto Chinese dish that combines the textures of perfectly fried eggplant with a zingy, savory dressing. This salad is not only flavorful but also low in carbs, making it a great choice for a healthy supper.

Ingredients

• Eggplant - 300 grams
• Almond flour - 50 grams
• Egg - 1 large
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Garlic powder - 1/2 teaspoon
• Cayenne pepper - 1/4 teaspoon
• Olive oil - 2 tablespoons
• Green onion - 2 stalks, chopped
• Cilantro - 2 tablespoons, chopped
• Soy sauce (low sodium) - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 teaspoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds, then sprinkle with salt and let them sit for 10 minutes to draw out moisture.
3. Rinse the eggplant slices under cold water and pat them dry with paper towels.
4. In a shallow bowl, whisk the egg with black pepper, garlic powder, and cayenne pepper.
5. In another shallow bowl, place the almond flour.
6. Dip each eggplant slice first into the egg mixture, then coat in almond flour, pressing lightly to adhere.
7. Place the coated eggplant slices on a baking sheet lined with parchment paper, and drizzle with olive oil.
8. Bake in the preheated oven for 20 minutes or until golden and crispy, flipping halfway through.
9. While the eggplant is baking, prepare the dressing by mixing soy sauce, rice vinegar, and sesame oil in a small bowl.
10. Once the eggplant is done, let it cool slightly, then toss it in a mixing bowl with chopped green onions and cilantro.
11. Drizzle the dressing over the salad and toss gently to combine before serving.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 15 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 186 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant.
• Low in carbs, making it suitable for ketogenic diets.

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