Spicy Eggplant Aubergine Salad
Elevate your salad game with this vibrant Spicy Eggplant Aubergine Salad, a flavorful medley of tender roasted eggplant, aromatic herbs, and a zesty, sweet-and-spicy dressing. Perfectly caramelized eggplant melds with the bold heat of red chili, the refreshing kick of lemon juice, and the umami richness of soy sauce, while fresh cilantro and mint add a herby brightness. Topped with toasted sesame seeds for a nutty crunch, this salad is irresistible served warm or at room temperature. Quick to prepare in just 40 minutes and offering a vegan-friendly twist with maple syrup, this recipe is an ideal side dish or light main, sure to impress at any gathering.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium Eggplant (aubergine)
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 small Red chili (finely chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Soy sauce
- 1 teaspoon Honey (or maple syrup for vegan option)
- 2 tablespoons Fresh cilantro (chopped)
- 2 tablespoons Fresh mint (chopped)
- 2 stalks Scallions (green onions, chopped)
- 1 tablespoon Sesame seeds (toasted)
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants lengthwise into quarters if medium-sized or into thick slices if smaller. Place them on a baking sheet lined with parchment paper.
Brush the eggplant slices with 2 tablespoons of olive oil, then sprinkle with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper.
Roast the eggplant in the oven for 20-25 minutes, flipping halfway through, until the flesh is tender and lightly golden.
While the eggplant roasts, prepare the dressing by combining 1 tablespoon of olive oil, chopped red chili, minced garlic, lemon juice, soy sauce, and honey in a small bowl. Whisk until well combined.
Remove the eggplant from the oven and let it cool for 5-10 minutes until it’s warm but not hot to the touch.
Transfer the roasted eggplant to a large serving bowl. Drizzle the dressing evenly over the eggplant slices.
Sprinkle chopped cilantro, mint, and scallions over the eggplant. Toss gently to combine, ensuring the dressing and herbs coat the eggplant evenly.
Garnish with toasted sesame seeds before serving.
Serve the salad warm or at room temperature. Enjoy as a side dish or with crusty bread for a light main meal.
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2958 mg | 129% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 29.6 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1704 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.
