Keto Steamed Eggplant with Garlic Soy Sauce
Elevate your low-carb menu with this flavorful Keto Steamed Eggplant with Garlic Soy Sauce recipe! This quick and easy dish highlights tender, steamed eggplant drizzled with a savory garlic soy sauce that’s perfectly balanced with the nuttiness of sesame oil, a hint of tangy rice vinegar, and a touch of keto-friendly sweetness. Perfect for a healthy side dish or light main course, this recipe is gluten-free and customizable with coconut aminos for a soy-free option. Garnish with fresh green onions and crunchy sesame seeds for added texture and presentation. Ready in just 25 minutes, this dish is an ideal choice for keto dieters and veggie lovers looking for a simple, nutritious, and satisfying meal idea.
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Recipe Information
Ingredients
- 2 medium (about 1.5 pounds total) Eggplant
- 4 cloves Garlic
- 3 tablespoons Soy sauce (or coconut aminos for gluten-free and soy-free options)
- 2 teaspoons Sesame oil
- 1 teaspoon Rice vinegar
- 1 teaspoon Erythritol (or any keto-approved sweetener)
- 2 tablespoons Green onion (optional, for garnish)
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Wash the eggplants thoroughly and cut them into strips or wedges about 3-4 inches in length and 1-2 inches thick. Optionally, you can peel the skin if you prefer a milder texture, though keeping the skin on adds extra fiber.
Sprinkle a light pinch of salt over the eggplant pieces and let them sit for 10 minutes. This will help draw out any bitterness. Rinse the eggplant slices after 10 minutes and pat them dry with a paper towel.
Prepare a steamer by filling a pot or wok with 1-2 inches of water and bringing it to a simmer. Place the eggplant pieces in a heatproof steamer basket or plate that fits inside the steamer, ensuring they do not overlap too much.
Steam the eggplant over medium heat for 8-10 minutes, or until tender. Test with a fork or chopstick; it should pierce through easily. Remove the steamed eggplant and set it aside.
While the eggplant is steaming, finely mince the garlic cloves and set aside.
In a small bowl, mix the soy sauce (or coconut aminos), sesame oil, rice vinegar, and erythritol. Stir until the sweetener is dissolved. Taste and adjust the seasoning (e.g., add more sweetener or vinegar) if needed for your preference.
Heat a small non-stick pan over low heat. Add a teaspoon of sesame oil and sauté the minced garlic for about 30-60 seconds, or until fragrant but not browned.
Remove the pan from heat and immediately stir the sautéed garlic into the soy sauce mixture to create the garlic soy sauce.
Transfer the steamed eggplant to a serving dish. Drizzle the garlic soy sauce evenly over the eggplant pieces.
Garnish with chopped green onion and sesame seeds, if desired, for added freshness and crunch.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4492 mg | 195% | |
| Total Carbohydrate | 97.4 g | 35% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 51.8 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 3725 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
