Steamed Eggplant Aubergine Salad

Delight in the vibrant flavors of this Steamed Eggplant Aubergine Salad, a light and healthy dish perfect for any occasion. Tender, steamed eggplant serves as the centerpiece, soaking up the tangy-sweet dressing made from olive oil, soy sauce, lemon juice, and garlic. Fresh cilantro, crunchy spring onions, and a hint of red chili add bursts of freshness and subtle heat, while optional sesame seeds lend a nutty finish. Quick to prepare in just 25 minutes, this salad is versatile enough to be served warm, chilled, or at room temperature. It's a perfect side dish for Mediterranean-inspired meals or a refreshing plant-based entrée. Packed with wholesome ingredients and delicate textures, this recipe ensures every bite is as nourishing as it is delicious.

Nutriscore Rating: 79/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 medium eggplants (aubergines)
• 3 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• 2 cloves garlic
• 2 stalks spring onions
• 2 tablespoons fresh cilantro (coriander leaves)
• 1 small red chili (optional)
• 0.5 teaspoon salt
• 1 teaspoon sesame seeds (optional)

Directions

Step 1

Wash the eggplants and trim off the stems. Cut them into long strips or quarters lengthwise.

Step 2

Place a steaming basket or rack in a large pot with about 2 inches of water. Bring the water to a gentle boil.

Step 3

Add the eggplant pieces to the steamer basket, cover, and steam for 10-12 minutes or until they are soft and tender.

Step 4

While the eggplants steam, prepare the dressing by whisking together the olive oil, soy sauce, lemon juice, minced garlic, and salt in a small bowl.

Step 5

Finely chop the spring onions, cilantro, and red chili (if using). Set aside.

Step 6

Once the eggplants are cooked, remove them from the steamer and let them cool slightly. Pat them dry with a paper towel if they seem overly moist.

Step 7

Arrange the steamed eggplant pieces on a serving plate. Drizzle the dressing evenly over the eggplants.

Step 8

Sprinkle the chopped spring onions, cilantro, red chili, and sesame seeds (if using) over the top as garnish.

Step 9

Serve the salad warm, at room temperature, or chilled as desired. Enjoy!

Nutrition Facts

Serving size	(721.2g)

Amount per serving	% Daily Value*
Calories	578.1

Total Fat 44.8g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 1776.5mg	0%
Total Carbohydrate 42.3g	0%
Dietary Fiber 19.7g	0%
Total Sugars 22.7g
Protein 9.0g	0%

Vitamin D 0IU	0%
Calcium 124.2mg	0%
Iron 2.9mg	0%
Potassium 1609.1mg	0%

*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.

Source of Calories

Fat: 66.3%

Protein: 5.9%

Carbs: 27.8%