Low Sodium Stir-Fried Eggplant with Garlic and Soy
Elevate your weeknight dinners with this flavor-packed Low Sodium Stir-Fried Eggplant with Garlic and Soy recipe! Designed to deliver all the rich umami of traditional stir-fry, this dish uses low-sodium soy sauce or coconut aminos, making it a heart-healthy option without compromising on taste. Tender eggplant absorbs a fragrant blend of garlic, ginger, and sesame oil, while a quick cornstarch-based sauce ensures a perfectly glazed finish. Ready in just 30 minutes, this vibrant stir-fry pairs beautifully with steamed rice or stands alone as a satisfying vegetarian side dish. Perfect for those seeking a healthier twist on a classic favorite!
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Recipe Information
Ingredients
- 2 medium (about 1.5 lbs total) Eggplant
- 4 cloves Garlic
- 2 stalks Green onion
- 2 tablespoons Low-sodium soy sauce (or coconut aminos for lower sodium)
- 1 teaspoon Rice vinegar
- 1.5 tablespoons Sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Vegetable oil
- 1 teaspoon Fresh ginger (optional, grated)
Instructions
Rinse and dry the eggplants. Slice them into half-inch thick rounds, then cut each round into quarters.
Peel and finely mince the garlic cloves. Slice the green onions into thin rounds, separating the white and green parts.
In a small bowl, mix the low-sodium soy sauce (or coconut aminos), rice vinegar, water, and cornstarch. Stir until the cornstarch is dissolved and set aside.
Heat a large skillet or wok over medium-high heat. Add the vegetable oil and allow it to heat up for about 30 seconds.
Add the garlic and the white parts of the green onion (and ginger, if using) to the skillet. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
Add the eggplant pieces to the skillet. Stir-fry for 5-7 minutes, ensuring all pieces are evenly coated in oil and garlic. If the skillet becomes too dry, add a tablespoon of water to help soften the eggplant.
Once the eggplant is tender and lightly browned, reduce the heat to medium. Give the soy sauce mixture another stir and pour it over the eggplant. Stir quickly to coat all pieces evenly.
Cook for another 2-3 minutes, allowing the sauce to thicken and glaze the eggplant.
Drizzle sesame oil over the eggplant and stir. Remove the skillet from heat and sprinkle the green parts of the green onion on top.
Serve hot as a side dish or over steamed rice for a complete meal.
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 18.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2736 mg | 119% | |
| Total Carbohydrate | 96.2 g | 35% | |
| Dietary Fiber | 44.7 g | 160% | |
| Total Sugars | 52.3 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 3682 mg | 78% | |
*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.
