Spicy peanut eggplant salad is a really fine thing and something completely different. I had already told you that I am currently looking for recipes that are as full as possible. It is important to me that they are as rich as possible in valuable vegetable proteins, fiber, vitamins and minerals. When it comes to salads, most people think of a classic green salad with a little tomato and cucumber. Since I’ve been eating a plant-based diet, I’ve eaten so many delicious salads that have little to do with a classic salad. Ready for an Asian-inspired salad with subtle peanut butter dressing? Then let’s get started together now.
Spicy eggplant salad with peanut butter dressing
Let’s start, with our delicious dish. First, the eggplants are cut into cubes together and put in a large bowl with the chickpeas, oil, salt and mix well. Then it’s off to a baking sheet and the mixture is roasted in the oven for 30 minutes. Continue with our dressing made with peanut butter, oat milk, sesame oil, rice vinegar, tamari, maple syrup, lemon juice, garlic granules and ginger. This is all made into a fine dressing. I use my Blendtec for this purpose. Finally, I add everything together: Roasted eggplant and chickpeas, green onion, edamame and the dressing.
TIP: The salad should definitely be well done, at least 4 hours or preferably overnight. When it’s all freshly mixed together and still warm, I don’t find it as tasty.
Hearty vegan salads
I love salads like this because they bring a nice change of pace to everyday life. By the way, my favorite way to eat this eggplant salad is on a toasted piece of sourdough bread. But here you can also combine other dishes with it, let your creativity run wild.
Eggplants, by the way, are a wonderful vegetable that should quietly end up on our plates more often. The nightshade plant is full of important nutrients, such as potassium, calcium, magnesium and copper. It also contains folic acid, is low in calories and has hardly any fat. Perfect, therefore, for all those who like to eat healthy full.
TIP: If you like, you can also make the recipe completely oil-free, just omit the olive oil for roasting in the oven, as well as the sesame oil in the dressing. This is possible without any problems, because the peanut butter already provides a lot of healthy and wholesome fats.
Should you be after another healthy recipe today, I have the following suggestions for you:
- Quinoa salad with creamy dressing
- Creamy salad with sweet potatoes and kale
- Quick couscous salad
- Greek quinoa salad
- Creamy salad with red cabbage and lentils
- Salad with pumpkin, chickpeas and tahini
- Vegan Ceasar Salad
- Pumpkin radicchio salad
- Cold noodle salad with grapefruit and edamame
The Spicy Eggplant Salad is:
- Slightly sharp
- High protein
- Easy to make
Craving this healthy, hearty salad with delicious roasted flavors? I wish you a lot of fun in recooking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Spicy eggplant salad
FOR THE OVEN VEGETABLES:
FOR THE DRESSING:
- 1 Confederation Spring onion Roots removed, cut into rings
- 200 g Edamame or thaw frozen edamame
- 2 tbspn Sesame seeds
- 2 tbspn Chili flakes mild!
- If serving rice as a side dish, prepare now.
- Preheat oven to 200 degrees convection (220 degrees top-bottom heat) and line baking tray with baking paper.
- FOR THE OVEN VEGETABLES Put the diced eggplant, chickpeas, olive oil and salt in a bowl and mix well until everything is combined . Spread evenly on baking sheet, place in oven and bake for 30 minutes.3 Piece Eggplants, 400 g Chickpeas, 15 ml Olive oil, A pinch of salt
- FOR THE DRESSING Place peanut butter, vegetable milk, sesame oil, tamari, maple syrup, rice wine vinegar, lemon juice, ginger, garlic granules and water (warm) in a high-powered blender and blend to a creamy dressing.60 g Peanut butter, 60 ml Plant milk, 15 ml Sesame oil, 30 ml Tamari, 30 ml maple syrup, 30 ml Rice wine vinegar, 30 ml Lemon juice, 1 tbspn Ginger, 1 tbspn Garlic granules, 125 ml Water
- In the meantime, prepare the dressing.
- Provide a large salad bowl, add roasted eggplant and chickpeas, dressing, green onion, edamame, sesame seeds and chili flakes. Mix well until everything is evenly combined and refrigerate and infuse for at least 4 hours, but preferably overnight. Just before serving, sprinkle with fresh parsley and enjoy!
- Keeps 3-4 days in an airtight container in the refrigerator.1 Confederation Spring onion, 200 g Edamame, 2 tbspn Sesame seeds, 2 tbspn Chili flakes, parsley