Gỏi Cà Tím

Gỏi Cà Tím is a refreshing Vietnamese eggplant salad that combines the earthy flavors of grilled eggplant with a tangy dressing and fresh herbs. This Paleo-friendly side dish is perfect for complementing grilled meats or enjoying on its own.

Ingredients

• Eggplant - 300 grams
• Lime juice - 2 tablespoons
• Fish sauce (or coconut aminos for strict Paleo) - 1 tablespoon
• Garlic - 1 clove, minced
• Red chili - 1, thinly sliced
• Cilantro - 2 tablespoons, chopped
• Mint leaves - 2 tablespoons, chopped
• Red onion - 1/4, thinly sliced
• Olive oil - 1 tablespoon
• Salt - to taste

Steps

1. Preheat the grill or a grill pan over medium-high heat.
2. Cut the eggplant into 1 cm thick slices and brush both sides with olive oil and a sprinkle of salt.
3. Grill the eggplant slices for about 5-7 minutes on each side until soft and charred. Remove from the grill and let cool.
4. In a large bowl, combine lime juice, fish sauce (or coconut aminos), minced garlic, and sliced red chili to make the dressing.
5. Once the eggplant has cooled, chop it into bite-sized pieces and add it to the bowl with the dressing.
6. Add the sliced red onion, chopped cilantro, and mint leaves to the bowl, and toss everything together gently to combine.
7. Taste and adjust seasoning with more salt or lime juice if needed.
8. Serve immediately or let it sit for 10 minutes to allow the flavors to meld.

Nutrition

• Calories: 140
• Protein: 2 g
• Carbs: 12 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.15 L

Health Benefits

• Rich in antioxidants, promoting heart health.
• High in dietary fiber, aiding digestion.

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