Eggplant Soba Salad

Eggplant Soba Salad is a refreshing and light dish that combines roasted eggplant with nutty soba noodles, tossed in a tangy sesame dressing. Perfect for a keto-friendly meal, this salad is both satisfying and packed with flavor.

Ingredients

• Soba noodles - 100g (keto-friendly, made from konjac)
• Eggplant - 1 medium (about 250g), diced
• Olive oil - 2 tablespoons
• Soy sauce (or tamari for gluten-free) - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 1 clove, minced
• Green onion - 2 stalks, chopped
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Toss the diced eggplant with 1 tablespoon of olive oil, salt, and pepper, and spread it on a baking sheet.
3. Roast the eggplant in the oven for 20-25 minutes until tender and golden, stirring halfway through.
4. While the eggplant is roasting, cook the soba noodles according to package instructions, then drain and rinse under cold water.
5. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and minced garlic to create the dressing.
6. In a large bowl, combine the cooked soba noodles, roasted eggplant, chopped green onion, and dressing.
7. Toss everything together until well coated, then sprinkle with sesame seeds before serving.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 25 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Eggplant is rich in antioxidants, which can help reduce the risk of chronic diseases.
• Soba noodles made from konjac are low in calories and carbohydrates, making them an excellent keto option.

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