Soy-Free Steamed Eggplant with Garlic Soy Sauce
Elevate your vegetable side dish game with this flavorful Soy-Free Steamed Eggplant with Garlic Soy Sauce! This recipe swaps traditional soy sauce for coconut aminos, delivering a gluten-free and allergen-friendly alternative without sacrificing rich, umami-packed flavor. Tender, steamed Japanese or Chinese eggplant pairs beautifully with a tangy garlic sauce featuring rice vinegar, toasted sesame oil, a touch of maple syrup, and optional chili flakes for a hint of heat. Finished with vibrant green onions and crunchy sesame seeds, this dish is a perfect addition to plant-based meals or as a light yet satisfying appetizer. Ready in under 30 minutes, it’s a quick, healthy, and delicious way to enjoy nutrient-rich eggplant. Whether you're avoiding soy or simply seeking a fresh take on a classic recipe, this dish will leave your taste buds delighted!
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Recipe Information
Ingredients
- 2 medium-sized Eggplant (preferably Japanese or Chinese variety)
- 3 cloves Garlic cloves
- 2 tablespoons Rice vinegar
- 3 tablespoons Coconut aminos (soy-free alternative to soy sauce)
- 1 tablespoon Toasted sesame oil
- 1 teaspoon Maple syrup
- 0.5 teaspoon Chili flakes (optional)
- 1 stalk Green onions (for garnish)
- 1 teaspoon Sesame seeds (for garnish)
Instructions
Wash the eggplants and remove the stems. Slice them lengthwise into quarters, or into thick strips based on preference.
Prepare a steamer by bringing water to a boil. Arrange the eggplant slices in the steamer basket, ensuring they do not overlap too much for even cooking.
Steam the eggplants for 10-12 minutes, or until they become soft and tender. Test doneness with a fork; it should easily pierce the flesh.
While the eggplants are steaming, finely mince the garlic cloves.
In a small bowl, mix together the minced garlic, rice vinegar, coconut aminos, toasted sesame oil, maple syrup, and chili flakes (if using). Stir well until the ingredients are combined into a smooth sauce.
Once the eggplants are fully cooked, remove them from the steamer and place them on a serving plate.
Drizzle the garlic sauce evenly over the warm eggplants, ensuring they are well coated.
Slice the green onions thinly and sprinkle them over the dish along with the sesame seeds as garnish.
Serve immediately as a delightful side or incorporate it into a larger meal. Enjoy!
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 827 mg | 36% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 35.6 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1500 mg | 32% | |
*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.
