Spicy Eggplant Salad

This Spicy Eggplant Salad is a vibrant Thai appetizer that combines tender roasted eggplant with a zesty lime dressing, fresh herbs, and a kick of heat. It's a refreshing and satisfying dish perfect for any vegan palate.

Ingredients

• Eggplant - 300 grams
• Red chili - 1 (sliced thinly)
• Garlic - 2 cloves (minced)
• Lime juice - 2 tablespoons
• Soy sauce - 1 tablespoon
• Maple syrup - 1 teaspoon
• Fresh cilantro - 2 tablespoons (chopped)
• Fresh mint - 2 tablespoons (chopped)
• Green onion - 1 (sliced)
• Sesame oil - 1 teaspoon
• Salt - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplant into 1-inch cubes and place them on a baking tray.
3. Drizzle the eggplant with sesame oil and sprinkle with salt. Toss to coat.
4. Roast the eggplant in the preheated oven for 20 minutes or until golden and tender, stirring halfway through.
5. While the eggplant is roasting, prepare the dressing by mixing lime juice, soy sauce, maple syrup, minced garlic, and sliced red chili in a bowl.
6. Once the eggplant is done, let it cool slightly before adding it to the dressing.
7. Add chopped cilantro, mint, and sliced green onion to the bowl and toss everything gently to combine.
8. Serve the salad at room temperature or chilled, garnished with extra herbs if desired.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 18 g
• Fiber: 7 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant and herbs.
• Supports digestive health due to high fiber content.

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