Sesame Eggplant Aubergine Salad
Delight your taste buds with the vibrant flavors of this Sesame Eggplant Aubergine Salad, a deliciously light yet satisfying dish perfect for any occasion. This recipe transforms tender, caramelized roasted eggplant into a flavor-packed salad tossed in a savory sesame-soy dressing. Accented with toasted sesame seeds, fresh cilantro, and green onions, every bite delivers a harmonious balance of umami, tang, and aromatic richness. Quick to prepare in just 40 minutes, this salad is both visually stunning and versatile—serve it warm or at room temperature as a side dish or a standalone light meal. Whether you're looking for a healthy vegetarian option or a unique take on a classic eggplant recipe, this salad is sure to leave an impression.
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Recipe Information
Ingredients
- 2 medium Eggplant (aubergine)
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Sesame seeds
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Sesame oil
- 1 teaspoon Honey
- 1 clove Garlic
- 2 Green onions (scallions)
- 2 tablespoons Fresh cilantro
- 0.25 teaspoons Red chili flakes (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Wash the eggplants and cut them into 1-inch cubes. Spread the cubes on the prepared baking sheet.
Drizzle the eggplant cubes with 2 tablespoons of olive oil and sprinkle with salt and black pepper. Toss to coat evenly.
Roast the eggplant in the preheated oven for 20-25 minutes, stirring once halfway through, until tender and slightly caramelized. Remove from the oven and let cool to room temperature.
While the eggplant is roasting, heat a small skillet over medium heat and toast the sesame seeds for 2-3 minutes, stirring frequently, until golden brown and fragrant. Set aside to cool.
Prepare the sesame dressing by whisking together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, and the remaining 1 tablespoon of olive oil in a small bowl. Taste and adjust seasoning if needed.
Finely slice the green onions and chop the fresh cilantro leaves.
In a large mixing bowl, combine the roasted eggplant, toasted sesame seeds, sliced green onions, and chopped cilantro. If desired, add a pinch of red chili flakes for a hint of spice.
Pour the sesame dressing over the salad and gently toss to coat all the ingredients evenly.
Transfer the salad to a serving dish and let it sit for 10 minutes to allow the flavors to meld together before serving.
Serve the Sesame Eggplant Aubergine Salad slightly warm or at room temperature as a side dish or light meal.
Nutrition Facts
Calories |
813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 14.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3542 mg | 154% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 27.9 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1701 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
