Low Fat Terong Bakar (Grilled Eggplant)

Elevate your plant-based cooking with this Low Fat Terong Bakar (Grilled Eggplant), a healthy twist on the classic Indonesian favorite! This recipe fuses smoky, tender grilled eggplant with a vibrant marinade of low-sodium soy sauce, zesty lime juice, earthy coriander, and a touch of sweetness from honey or vegan-friendly maple syrup. The scoring technique ensures every bit of the marinade seeps into the eggplant for maximum flavor. A light drizzle of sesame oil adds a subtle nuttiness, while optional chili flakes provide a hint of heat. Ready in just 30 minutes, this low-fat side dish is perfect for weeknight dinners, barbecues, or as a wholesome pairing with steamed rice or a crisp salad. Garnished with fresh cilantro, this Terong Bakar is as visually appealing as it is delicious—a guilt-free, gluten-free recipe that’s sure to impress!

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 pieces eggplants (medium-sized)
• 2 pieces garlic cloves, minced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon lime juice
• 1 teaspoon honey (or maple syrup for vegan)
• 0.5 teaspoon ground coriander
• 0.25 teaspoon chili flakes (optional)
• 1 teaspoon sesame oil
• 1 small can cooking spray (optional for grilling)
• 2 tablespoons fresh cilantro, chopped (for garnish)

Directions

Step 1

Slice the eggplants lengthwise into 1/2-inch thick strips, leaving the skin on. Score the flesh lightly in a crisscross pattern to help absorb the marinade.

Step 2

In a small bowl, mix together the minced garlic, low-sodium soy sauce, lime juice, honey (or maple syrup), ground coriander, sesame oil, and chili flakes (if using).

Step 3

Brush the marinade generously over the cut surfaces of the eggplant slices, ensuring the mixture seeps into the scored flesh. Allow the eggplant to marinate for 10 minutes while you heat the grill.

Step 4

Preheat your grill or a grill pan over medium heat. If not using a nonstick surface, lightly coat the grill with cooking spray to prevent sticking.

Step 5

Place the marinated eggplant slices on the grill, flesh side down, and cook for 6-8 minutes until grill marks appear and the eggplant softens slightly.

Step 6

Flip the eggplant slices and cook for another 6-8 minutes until the skin is slightly charred and the eggplant is tender all the way through.

Step 7

Remove the eggplant from the grill and transfer to a serving platter. Garnish with freshly chopped cilantro before serving.

Step 8

Serve warm as a side dish or pair it with steamed rice or a light salad for a complete meal.

Nutrition Facts

Serving size	(840.8g)

Amount per serving	% Daily Value*
Calories	1538.5

Total Fat 135.5g	0%
Saturated Fat 20.2g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 1315.1mg	0%
Total Carbohydrate 48.9g	0%
Dietary Fiber 19.2g	0%
Total Sugars 27.7g
Protein 10.7g	0%

Vitamin D 0IU	0%
Calcium 77.5mg	0%
Iron 3.0mg	0%
Potassium 1472.8mg	0%

*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.

Source of Calories

Fat: 83.6%

Protein: 2.9%

Carbs: 13.4%