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pounded-eggplant-salad-recipe

Pounded Eggplant Salad Recipe

A simple and delicious pounded eggplant salad.
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Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Salad
Cuisine: Asian
Servings: 4 servings
Calories: 100 kcal

Ingredients 

Main Ingredients

  • 2 large Eggplants
  • 2 cloves Garlic minced
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Rice Vinegar
  • 1 teaspoon Sesame Oil
  • 1 tablespoon Chopped Cilantro
  • 1 teaspoon Chili Flakes optional

Instructions 

  1. 1. Grill or roast the eggplants until the skin is charred and the flesh is soft.
  2. 2. Let the eggplants cool, then peel off the skin and chop the flesh.
  3. 3. In a mixing bowl, combine the chopped eggplant, minced garlic, soy sauce, rice vinegar, sesame oil, chopped cilantro, and chili flakes (if using).
  4. 4. Mix well and serve immediately or chill for later.

Nutritional Value

Calories: 100kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 0.5g | Sodium: 300mg | Potassium: 400mg | Fiber: 5g | Sugar: 7g | Vitamin A: 50IU | Vitamin C: 10mg | Calcium: 20mg | Iron: 1mg

Keywords

Eggplant, Salad, Vegetarian
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