Spicy Eggplant Salad
After making eggplant Parmesan in the microwave, I wanted to try something different. This is a lighter dish, making it a great option during the summer.
If you like extra spice, increase the Sriracha, or simply keep the bottle handy at the table. If you’re anything like my MIL, Sriracha probably has a spot at your table most nights anyway.
Only 88 calories per serving!
Check out nutritional information at the bottom of this page.
|Total Time:||27 minutes|
|Prep Time:||15 minutes|
|Cook time:||12 minutes|
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- 3 tablespoons water
- 1-1/2 tablespoon red wine
- 2 tablespoons low sodium soy sauce
- 1-1/2 teaspoon peanut butter
- 1 teaspoon honey
- 6 garlic cloves, minced
- 2 teaspoons Sriracha sauce
- 1/8 teaspoon black pepper
- 1 eggplant, cut into 1/2 inch slices
- 1 tablespoon sesame seeds
- 6 cups arugula or spinach
- Combine first 8 ingredients in a bowl and stir well.
- Spray microwave safe dish with cooking spray. Spread eggplant into dish.
- Pour soy sauce mixture over eggplant.
- Cover (don’t seal) with microwave-safe cover.
- Microwave 12 minutes, stirring every 3-4 minutes.
- Sprinkle with sesame seeds.
- Serve over arugula or spinach.
- Vegans, use agave nectar in place of honey
Click here for nutritional information.
Servings per batch 4
|Amount Per Serving|
|Calories 88||Calories from Fat 27 (31%)|
|% Daily Value *|
|Total Fat 3g||5%|
|Saturated Fat 0g||0%|
|Monounsaturated Fat 1g|
|Polyunsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 6g||24%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|