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
Yields: 4 servings

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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


  1. Combine first 8 ingredients in a bowl and stir well.
  2. Spray microwave safe dish with cooking spray. Spread eggplant into dish.
  3. Pour soy sauce mixture over eggplant.
  4. Cover (don’t seal) with microwave-safe cover.
  5. Microwave 12 minutes, stirring every 3-4 minutes.
  6. Sprinkle with sesame seeds.
  7. Serve over arugula or spinach.



Nutritional Information

Click here for nutritional information.

Nutrition Facts

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
Cholesterol 0g 0%
Sodium 377mg 20%
Potassium 471mg 19%
Total Carbohydrate 14g 5%
Dietary Fiber 6g 24%
Sugars 6g
Protein 4g
Vitamin A 15%
Vitamin C 15%
Calcium 9%
Iron 7%
* 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.


Spicy Eggplant Salad was last modified: January 18th, 2015 by Audrey

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