Sugar-Free Twice Cooked Eggplant
Indulge in the irresistible flavors of Sugar-Free Twice Cooked Eggplant, a healthy, gluten-free delight that redefines classic stir-fry. This recipe features tender slices of golden-brown eggplant, perfectly infused with a savory blend of garlic, ginger, soy sauce, and sesame oil. The twice-cooked technique brings out a rich, caramelized depth in the eggplant, balanced with a hint of rice vinegar for tanginess. Finished with fresh green onions, optional chili flakes for heat, and a sprinkle of sesame seeds, this dish is both aromatic and visually stunning. Ready in just 40 minutes, it’s perfect as a flavorful side dish or served over steamed rice or quinoa for a complete meal. Simple, wholesome, and sugar-free, this recipe is a standout addition to any dinner table!
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Recipe Information
Ingredients
- 2 medium (about 1 pound total) Eggplant
- 1 teaspoon Salt
- 2 tablespoons Avocado oil (or any neutral, high-heat oil)
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 tablespoons Low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 2 stalks Green onions, thinly sliced
- 0.5 teaspoon Red chili flakes (optional, for heat)
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Wash the eggplants and cut them into thick slices (about 1/2 inch thick). Sprinkle the slices with 1 teaspoon of salt and let them sit in a colander for 15 minutes to draw out moisture and any bitterness.
Rinse the eggplant slices thoroughly under cold water to remove the salt. Pat them dry with a clean kitchen towel or paper towels.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the eggplant slices in a single layer (in batches if necessary) and cook for 3-4 minutes on each side until golden and tender. Remove the eggplant and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of avocado oil to the skillet. Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.
In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil. Pour the mixture into the skillet, stirring to combine with the garlic and ginger.
Add the cooked eggplant back into the skillet and gently toss to coat it in the sauce. Cook for an additional 5 minutes, allowing the flavors to meld together.
Sprinkle the dish with green onions and optional red chili flakes, tossing lightly to distribute evenly. Remove from heat.
Transfer the eggplant to a serving dish, garnish with sesame seeds if desired, and serve immediately. Enjoy it as a side dish or over steamed rice or quinoa for a complete meal.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4519 mg | 196% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 35.2 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 2462 mg | 52% | |
*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.
