Serves 4
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.
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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.
