Eggplant Salad with Garlic

This Eggplant Salad with Garlic combines tender, roasted eggplant with a flavorful garlic dressing, making it a deliciously healthy dish. It's packed with protein and perfect as a side or a light main course.

Ingredients

• Eggplant - 300 grams
• Garlic - 4 cloves
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Green onions - 2 stalks
• Coriander leaves - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Toasted sesame seeds - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplant into small cubes and toss them in a bowl with olive oil, salt, and black pepper.
3. Spread the eggplant cubes on a baking sheet and roast in the oven for about 20 minutes, or until golden and tender, stirring halfway through.
4. While the eggplant is roasting, finely chop the garlic and mix it with soy sauce, rice vinegar, and sesame oil in a small bowl to create the dressing.
5. Once the eggplant is done, remove it from the oven and let it cool slightly.
6. In a large bowl, combine the roasted eggplant, chopped green onions, and coriander leaves.
7. Drizzle the garlic dressing over the salad and toss gently to combine.
8. Sprinkle with toasted sesame seeds before serving.

Nutrition

• Calories: 210
• Protein: 6 g
• Carbs: 16 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants, promoting overall health.
• High in fiber, aiding digestion and weight management.

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