Low Carb Vegan Spiced Eggplant Salad with Mint
How to Make It
Step 1
Prepare the eggplant by slicing the eggplant into 1 ½” thick slices and then slice each slice into 1 ½” slices. Slice each strip the other direction to make cubes that are 1 ½” x 1 ½” in size. Heat a large nonstick saute pan over medium heat until hot. Add 2 tbsp olive oil and swirl the pan to evenly distribute the oil. Add half of the eggplant. Do not move the eggplant for several minutes or until the bottom of the first side is nicely browned. Add ¼ tsp kosher salt to them. Toss the eggplant and cook for a few more minutes until the eggplant cubes are fully cooked. Repeat adding another 2 tbsp of avocado oil and the second half of the eggplant cubes and another ¼ tsp kosher salt. Set aside the cooked eggplant into a medium mixing bowl.
Step 2
In a small bowl, measure out the lemon juice and add 2 tbsp olive oil to it along with 1 tsp kosher salt and the spices. Whisk together well to combine the dressing.
Step 3
Drizzle the dressing over the cooked eggplant. Toss well. Then gently fold in the fresh mint leaves. Serve immediately.
Ingredients
- Eggplant – 1 large
- Red Onion – ¼ large
- Lemon Juice – ¼ cup
- Extra Virgin Olive Oil – 6 tablespoon
- Coarse Kosher Salt by Morton – 1-½ tsp
- Crushed Red Pepper Flakes by 365 – ½ tsp
- Cardamom, Ground – ⅛ teaspoon
- Cinnamon – ⅛ teaspoon
- Sumac Berries (Ground) – ¼ teaspoon
- Spearmint, Fresh – ½ cup