Asian Salad with Eggplant and Soy-Sesame Garlic Vinaigrette
This Asian salad is a delightful blend of fresh ingredients that come together in a colorful and nutritious dish. Featuring roasted eggplants, crisp arugula, juicy tomatoes, and a sprinkle of sesame seeds, it’s a feast for the eyes and the palate.
The addition of paprika and garlic brings a bold flavor profile, while the Soy-Sesame Garlic Vinaigrette ties everything together with a tangy and savory kick. Perfect as a light meal or a side dish for your favorite Asian-inspired main course.
Whether you’re looking to impress guests or simply enjoy a healthy meal, this salad is a fantastic option. It’s easy to prepare and packed with exciting flavors!
A Refreshing and Flavorful Asian Salad
This Asian salad is a symphony of fresh ingredients that create a colorful and nutritious dish. Roasted eggplant cubes contribute a delightful smokiness, while the crisp arugula and juicy halved cherry tomatoes offer a refreshing contrast in texture.
The dish is topped with a sprinkle of toasted sesame seeds, adding a nutty crunch that enhances the overall flavor profile. The vibrant colors and textures make this salad not only a treat for the taste buds but also a feast for the eyes.
Ingredients That Shine
The primary components of this salad include eggplants, arugula, and tomatoes. The earthy flavor of roasted eggplant complements the peppery arugula beautifully, making every bite interesting.
Cherry tomatoes bring a burst of juiciness, while toasted sesame seeds provide a delightful crunch. Each ingredient plays a vital role, contributing to a well-balanced and satisfying meal.
The Soy-Sesame Garlic Vinaigrette
The dressing is where the magic happens. A glossy Soy-Sesame Garlic Vinaigrette ties the whole salad together, with its savory notes and a hint of tanginess. This vinaigrette elevates the simple ingredients to new heights.
Combining soy sauce, sesame oil, and minced garlic creates a flavorful blend that coats the salad perfectly. The vinaigrette is easy to prepare and can be adjusted to suit personal taste preferences.
Preparation Steps Made Easy
Getting started with this salad is straightforward. Begin by roasting the eggplant cubes, tossing them with olive oil, salt, and paprika, and letting them develop their rich flavors in the oven.
While the eggplants roast, prepare the vinaigrette by whisking together the ingredients until well combined. This allows the flavors to meld together, ensuring a delicious dressing.
Assembly for Maximum Flavor
Once the eggplants are golden and tender, it’s time to assemble the salad. In a large bowl, combine the roasted eggplants, arugula, cherry tomatoes, and toasted sesame seeds.
Drizzle the Soy-Sesame Garlic Vinaigrette over the salad and toss gently to ensure even coverage. This step is crucial for achieving a harmonious flavor throughout the dish.
Serving Suggestions
This colorful Asian salad can be enjoyed immediately, offering a refreshing crunch perfect for warm days. Alternatively, chilling it in the refrigerator for a brief period enhances the flavors even more.
It serves wonderfully as a light meal on its own or as a side dish to complement a variety of Asian-inspired main courses. The vibrant presentation makes it an attractive option for gatherings and potlucks.
A Refreshing and Flavorful Asian Salad
This Asian salad is bursting with fresh flavors and textures. The roasted eggplant adds a smoky flavor, while the crunchy arugula and juicy tomatoes provide a refreshing contrast. The nutty sesame seeds and the zesty Soy-Sesame Garlic Vinaigrette elevate this salad to a whole new level.
Ingredients
- 2 medium eggplants, cut into bite-sized cubes
- 4 cups arugula, washed and dried
- 2 cups cherry tomatoes, halved
- 1/4 cup sesame seeds, toasted
- 1 teaspoon paprika
- 2 cloves garlic, minced
- Salt and pepper to taste
Soy-Sesame Garlic Vinaigrette
- 2 tbsp soy sauce
- 2 tbsp rice vinegar (or lime juice)
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 1 tsp honey or maple syrup
- 1 clove garlic, minced
- 1/2 tsp grated ginger (optional)
- Pinch of red pepper flakes or sriracha (optional for heat)
- Whisk until emulsified.
Instructions
- Roast the Eggplants: Preheat your oven to 400°F (200°C). Toss the eggplant cubes with olive oil, salt, pepper, and paprika. Spread them on a baking sheet and roast for 20-25 minutes or until golden and tender.
- Assemble the Salad: In a large bowl, combine the roasted eggplants, arugula, cherry tomatoes, and toasted sesame seeds. Drizzle with the Soy-Sesame Garlic Vinaigrette and toss to coat evenly.
- Serve: Enjoy the salad immediately, or chill in the refrigerator for a refreshing side dish.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 180kcal
- Fat: 10g
- Protein: 4g
- Carbohydrates: 20g
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