Asian Eggplant Salad

Asian Eggplant Salad


Asian Eggplant Salad

Servings: 4
Prep Time: 20 mins
Cook Time: 30 mins
Total Time50 mins



  • 1 medium eggplant, cut into 1-inch cubes (6 cups/490 g)
  • 2 medium red bell peppers, cored and cut into 1-inch chunks (2 cups/280 g)
  • 1/2 medium red onion, cored and cut into 1-inch chunks (2 cups/280 g)
  • 1/4 cup (60ml) extra-virgin olive oil
  • 1/4 teaspoon (1.5g) Celtic sea salt
  • 1 small romaine heart, chiffonaded (2 cups/125 g)
  • 1/4 cup (10g) chiffonaded fresh mint leaves
  • 2 tablespoons (6g) finely chopped chives
  • 1/4 cup (32g) sprouted watermelon seeds (see Notes)

Dressing: makes 3/4 cup

  • 1/4 teaspoon (1g) finely grated lime zest
  • 1/4 cup (60ml) fresh lime juice
  • 2 tablespoons (30ml) rice vinegar
  • 2 tablespoons (30ml) coconut aminos
  • 1/4 cup (40g) minced fresh lemongrass (see Notes)
  • 1 tablespoon (15ml) toasted sesame oil
  • 2 teaspoons (10g) minced green chile
  • 2 teaspoons (10g) minced ginger
  • 2 teaspoons (8g) Lakanto
  • 1 teaspoon (4g) minced garlic
  • 1/2 teaspoon (3g) Celtic sea salt


  • Preheat the oven to 400°F/200°C, and line a large baking sheet (or two small) with parchment paper or a silicone liner.
  • Toss the eggplant, bell pepper, and onions with olive oil and 1/4 teaspoon of salt, and roast for about 30 minutes until the vegetables are cooked through, and the eggplant is soft and golden.
  • While the vegetables are cooking, make the dressing. Throw all of the dressing ingredients into your blender, and blast on high for 30 to 60 seconds until the ingredients are pulverized and the mixture is emulsified.
  • In a large bowl, add the roasted vegetables with the romaine, mint, chives, and watermelon seeds. Add the dressing, and toss gently until evenly coated. Serve half the salad, and transfer the remaining salad to a sealed container in the fridge for tomorrow.


LEMONGRASS: To use fresh lemongrass, remove the tough outer layers, and cut off the ends. Slit the stalk lengthwise, smash the stalk halves with a heavy knife or meat tenderizer to release the oils and fragrance, and then finely chop. Minced lemongrass freezes really well. Store it in a sealed container and use as needed. 
If you don't have watermelon seeds, use blanched, slivered almonds. 
Any nuts and seeds (besides hemp, chia, and flax) need to be activated for better digestion. For instructions, refer to the Activating Foods page
Check the protein content of the core recipe, review your protein needs, then refer to the SK60® Protein Boosters cheat sheet for the appropriate portion size.
plant protein: 
  • hemp seeds
  • blanched, slivered almonds (activated)
Toss the nuts or seeds through the salad before serving. 
animal protein: 
  • cod, wild-caught
  • chicken, organic, hormone-free
Cook your animal protein, chop, and toss into the salad, or serve on the side.


Calories: 327kcal | Carbohydrates: 20g | Protein: 5g | Fat: 27.5g | Saturated Fat: 3.6g | Sodium: 588mg | Potassium: 652mg | Fiber: 7g | Sugar: 10g | Calcium: 48mg | Iron: 2mg

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Anne Sigsbey
Anne Sigsbey
1 year ago

5 stars
A very good refreshing salad. We ate it with Salmon on the side to add protein. Will definitely make it again!