Warm Eggplant Salad with Sesame and Shallots
Elevate your salad game with this Warm Eggplant Salad with Sesame and Shallots, a vibrant, flavor-packed dish that brings together caramelized roasted eggplant, golden crispy shallots, and nutty toasted sesame seeds in perfect harmony. Tossed in a tangy-sweet soy and lemon dressing with a hint of honey and garlic, this salad delivers a delightful balance of umami and freshness. Finished with a sprinkle of fresh cilantro, this dish is not only visually stunning but also bursting with bold flavors and textures. Ready in just 40 minutes, it’s perfect as a side dish or a warm salad for a light yet satisfying meal. Whether you're hosting a dinner party or simply craving something unique, this recipe is sure to impress.
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Recipe Information
Ingredients
- 2 medium Eggplant
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 large Shallots
- 2 tablespoons Sesame seeds
- 2 tablespoons Soy sauce
- 1 tablespoon Lemon juice
- 1 teaspoon Honey
- 1 clove Garlic
- 2 tablespoons Cilantro
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the eggplants into 1-inch cubes and place them on the prepared baking sheet.
Drizzle the eggplant cubes with 2 tablespoons of olive oil, sprinkle with 1 teaspoon of salt and 0.5 teaspoon of black pepper, and toss to coat evenly.
Roast the eggplant in the preheated oven for 20-25 minutes, stirring halfway through, until tender and lightly caramelized.
While the eggplant is roasting, peel and thinly slice the shallots.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat and cook the shallots, stirring often, until golden and crispy (about 8-10 minutes). Transfer to a plate lined with paper towels to drain.
Toast the sesame seeds in a dry skillet over low heat for 2-3 minutes, shaking the pan occasionally, until golden and fragrant. Remove from heat and set aside.
In a small bowl, whisk together the soy sauce, lemon juice, honey, and finely minced garlic to create the dressing.
Once the eggplant is done, transfer it to a large serving bowl while still warm.
Pour the dressing over the roasted eggplant and toss gently to coat.
Top the salad with crispy shallots, toasted sesame seeds, and freshly chopped cilantro.
Serve immediately as a side dish or a warm salad.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3549 mg | 154% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 22.2 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 926 mg | 20% | |
*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.
