Garlic Eggplant Salad

Garlic Eggplant Salad is a refreshing and savory vegan dish that features tender, smoky eggplant tossed with aromatic garlic and a zesty dressing. The combination of flavors and textures makes it a delightful addition to any meal.

Ingredients

• Eggplant - 300 grams
• Garlic - 4 cloves, minced
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 tablespoon
• Fresh cilantro - 2 tablespoons, chopped
• Green onions - 2, sliced
• Red chili flakes - 1/2 teaspoon (optional)
• Salt - to taste
• Pepper - to taste

Steps

1. Preheat your oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds and place them in a colander. Sprinkle with salt and let them sit for about 15 minutes to draw out excess moisture.
3. Rinse the eggplant slices under cold water and pat them dry with a paper towel.
4. Arrange the eggplant on a baking sheet lined with parchment paper and bake for 20 minutes, flipping halfway through, until they are tender and slightly golden.
5. In a mixing bowl, combine the minced garlic, soy sauce, rice vinegar, sesame oil, and red chili flakes, if using. Whisk until well combined.
6. Once the eggplant is done baking, remove it from the oven and let it cool slightly.
7. Cut the baked eggplant into bite-sized pieces and add it to the bowl with the dressing.
8. Stir in the chopped cilantro and sliced green onions. Toss everything together until the eggplant is well coated.
9. Taste and adjust seasoning with salt and pepper as needed.
10. Serve the salad warm or at room temperature, garnishing with additional cilantro if desired.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 14 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants, which help combat oxidative stress.
• High in fiber, promoting healthy digestion and gut health.

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