Eggplant and Garlic Salad

This Eggplant and Garlic Salad is a vibrant, high-protein dish featuring tender eggplant, fragrant garlic, and a zesty dressing, making it a delightful addition to any meal. Packed with flavor and nutrients, this salad is not only delicious but also incredibly satisfying.

Ingredients

• Eggplant - 300 grams
• Garlic - 4 cloves
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Fresh cilantro - 2 tablespoons, chopped
• Green onions - 2 tablespoons, chopped
• Chili flakes - 1/2 teaspoon
• Toasted sesame seeds - 1 tablespoon
• Chickpeas - 100 grams, cooked

Steps

1. Begin by slicing the eggplant into 1 cm thick rounds and then cut those rounds into quarters.
2. In a large pot, bring salted water to a boil and blanch the eggplant for about 5 minutes until tender. Drain and set aside.
3. While the eggplant is cooling, mince the garlic and sauté it in a pan with sesame oil over medium heat until fragrant, about 1-2 minutes.
4. In a large mixing bowl, combine the blanched eggplant, sautéed garlic, soy sauce, rice vinegar, chili flakes, and cooked chickpeas.
5. Toss the salad gently until all ingredients are well mixed and coated with the dressing.
6. Finally, garnish with chopped cilantro, green onions, and toasted sesame seeds before serving.

Nutrition

• Calories: 220
• Protein: 10 g
• Carbs: 30 g
• Fiber: 9 g
• Sugar: 5 g
• Sodium: 600 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 and vitamins from eggplant, which support heart health.
• Chickpeas provide a good source of protein and fiber, promoting digestive health.

Tags