Low Sodium Steamed Eggplant with Garlic Soy Sauce
Elevate your side dish game with this Low Sodium Steamed Eggplant with Garlic Soy Sauce—an easy and healthy recipe that’s bursting with flavor despite its minimal salt content. Perfectly tender Japanese or Chinese-style eggplant is delicately steamed to preserve its natural sweetness, creating a melt-in-your-mouth texture. The real magic lies in the umami-packed garlic soy sauce, where low-sodium soy sauce pairs harmoniously with rice vinegar, sesame oil, and fresh minced garlic for a robust yet balanced taste. Finished with a sprinkle of green onions and optional sesame seeds for added aroma and crunch, this dish makes for a delightful appetizer or complement to any main course. Ready in just 20 minutes, this vegan-friendly and heart-healthy recipe proves that simplicity can lead to sensational results.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 Eggplant (medium-sized, Japanese or Chinese variety recommended)
- 2 cloves Garlic
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 stalk Green onion (finely sliced for garnish)
- 1 teaspoon Sesame seeds (optional, for garnish)
- 2 cups Water
Instructions
Wash the eggplants and trim off the ends. Cut them lengthwise into quarters or thick strips. If the eggplants are large, you can cut them into smaller bite-sized pieces.
Set up a steamer basket over a pot filled with 2 cups of water. Bring the water to a boil.
Place the eggplant pieces into the steamer basket, ensuring they are arranged in a single layer for even cooking.
Cover the steamer and steam the eggplants over medium heat for 8–10 minutes, or until they become tender and can be easily pierced with a fork.
While the eggplant steams, prepare the garlic soy sauce. Finely mince the garlic and combine it with the low sodium soy sauce, rice vinegar, and sesame oil in a small bowl. Whisk together until well combined.
Once the eggplants are fully steamed, carefully transfer them to a serving plate.
Drizzle the garlic soy sauce evenly over the steamed eggplant.
Garnish with finely sliced green onion and sesame seeds, if using.
Serve warm or at room temperature as a side dish or light appetizer. Enjoy!
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1174 mg | 51% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 7.1 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 641 mg | 14% | |
*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.
