By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 4
233 cal · 30 min
Salad Silog
Recipe GLPR73b81d22256c9c
A vibrant vegetarian salad combining roasted eggplant, fresh greens, and protein-rich eggs with a sesame tamari dressing. This Asian-inspired dish features a satisfying mix of textures from crispy eggplant, tender vegetables, and a silky umami-forward dressing.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 pieces Large eggplants
1 cup Green beans
1 cup Riced cauliflower
3 pieces Tomatoes, quartered
4 Eggs
2 tablespoons Sliced green onions
¼ cup Garlic oil
4 cups Salad greens
½ cup Sesame tamari dressing
Directions
Preheat oven to 400°F (200°C). Cut eggplants lengthwise into quarters or 1-inch thick slices. Brush with 2 tablespoons of garlic oil on both sides and season lightly. Arrange on a baking sheet and roast for 15-20 minutes until tender and lightly caramelized, turning halfway through.
While eggplants roast, trim green beans and cut into 2-inch pieces. Heat the remaining 2 tablespoons garlic oil in a skillet over medium-high heat. Add green beans and sauté for 5-7 minutes until bright green and tender-crisp.
Add riced cauliflower to the same skillet with the green beans and cook for 3-4 minutes, stirring frequently, until heated through and lightly golden.
In a separate skillet, cook eggs to your preference. For fried eggs, crack each egg into the hot skillet and cook until whites are set and yolk reaches 160°F for fully cooked, or until desired doneness. For poached or soft-cooked, prepare according to preference.
Divide salad greens among four serving bowls or plates. Arrange roasted eggplant, sautéed green bean and cauliflower mixture, and tomato quarters on top of greens.
Top each salad with one cooked egg and sprinkle with sliced green onions. Drizzle sesame tamari dressing evenly over each salad just before serving.
Comments
All ingredients are available at any Charlotte chain—eggplant, green beans, and cauliflower are standard produce; eggs and greens are universal; garlic oil and sesame tamari are mainstream pantry items at Harris Teeter, Food Lion, Kroger, and Walmart. The actual prep time is closer to 40 minutes once you account for chopping the vegetables and roasting eggplant, which doesn't happen in the stated 30 minutes. Cost per serving runs around $2.50 to $3.00, with eggs and fresh produce as the main expense—reasonable for a vegetable-forward main dish. The dish reheats adequately if you keep the egg separate, making it workable for a second meal, and it feeds four as a light dinner or lunch without fussiness or constant attention.
Sign in or create a free account to add your review.
