Spicy Garlic Eggplant Salad

This Spicy Garlic Eggplant Salad combines tender roasted eggplant with a zesty garlic dressing, delivering a burst of flavor and vibrant colors. It's a perfect Paleo dish that is both refreshing and satisfying.

Ingredients

• Eggplant - 300 grams
• Garlic - 4 cloves, minced
• Red chili flakes - 1 teaspoon
• Coconut aminos - 2 tablespoons
• Lemon juice - 1 tablespoon
• Sesame oil - 1 tablespoon
• Fresh cilantro - 2 tablespoons, chopped
• Green onion - 2 stalks, sliced
• Salt - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplant into bite-sized cubes and place them on a baking tray.
3. Drizzle with 1 tablespoon of sesame oil and sprinkle with salt. Toss to coat evenly.
4. Roast the eggplant in the oven for 20-25 minutes, or until tender and slightly caramelized.
5. While the eggplant is roasting, prepare the dressing by mixing minced garlic, coconut aminos, lemon juice, and red chili flakes in a bowl.
6. Once the eggplant is done, remove it from the oven and let it cool for a few minutes.
7. In a large bowl, combine the roasted eggplant with the dressing, chopped cilantro, and sliced green onions. Toss gently to mix.
8. Serve the salad warm or at room temperature, garnished with additional cilantro if desired.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplant, which may help reduce inflammation.
• High in fiber, promoting digestive health.

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