Eggplant Salad

This refreshing Eggplant Salad combines the rich, smoky flavor of grilled eggplant with a tangy sesame dressing, making it a perfect Paleo appetizer. Packed with nutrients and a variety of textures, it's a delightful start to any meal.

Ingredients

• Eggplant - 1 medium (approx. 250g)
• Sesame oil - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped
• Cilantro - 2 tablespoons, chopped
• Red chili flakes - 1/4 teaspoon (optional)
• Salt - to taste

Steps

1. Preheat the grill or a grill pan over medium heat.
2. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let it sit for 10 minutes to release excess moisture.
3. Rinse the slices under cold water and pat them dry with a paper towel.
4. Brush both sides of the eggplant slices with sesame oil.
5. Grill the eggplant slices for about 4-5 minutes on each side until they are tender and have grill marks.
6. Remove the grilled eggplant from the grill and let it cool slightly before chopping it into bite-sized pieces.
7. In a mixing bowl, combine rice vinegar, minced garlic, grated ginger, and additional sesame oil. Whisk until well combined.
8. Add the chopped eggplant, green onions, cilantro, and red chili flakes to the bowl. Toss gently to coat everything in the dressing.
9. Taste and adjust seasoning with salt if needed.
10. Serve chilled or at room temperature.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 120 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants that help reduce inflammation.
• High in fiber, promoting digestive health.

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