Low Sodium Steamed Eggplant with Garlic Soy Sauce
Indulge in the subtle flavors and velvety texture of this Low Sodium Steamed Eggplant with Garlic Soy Sauce, a simple yet elegant dish perfect for health-conscious food lovers. Featuring tender steamed eggplant paired with a savory, aromatic dressing made from low sodium soy sauce, garlic, rice vinegar, and sesame oil, this recipe delivers high impact with minimal effort. Ready in just 20 minutes, it's an ideal side dish or light appetizer that’s both heart-friendly and packed with umami goodness. Garnished with fresh green onions and sesame seeds for a touch of crunch and vibrant color, this steamed eggplant dish offers a delicious way to enjoy plant-based ingredients while keeping sodium levels in check. Serve warm or room temperature for a versatile addition to your healthy meal repertoire.
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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
Directions
Step 1
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.
Step 2
Set up a steamer basket over a pot filled with 2 cups of water. Bring the water to a boil.
Step 3
Place the eggplant pieces into the steamer basket, ensuring they are arranged in a single layer for even cooking.
Step 4
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.
Step 5
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.
Step 6
Once the eggplants are fully steamed, carefully transfer them to a serving plate.
Step 7
Drizzle the garlic soy sauce evenly over the steamed eggplant.
Step 8
Garnish with finely sliced green onion and sesame seeds, if using.
Step 9
Serve warm or at room temperature as a side dish or light appetizer. Enjoy!
Nutrition Facts
| Serving size | (964.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 242.9 |
| Total Fat 16.0g | 0% |
| Saturated Fat 2.2g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 0mg | 0% |
| Sodium 1173.8mg | 0% |
| Total Carbohydrate 22.5g | 0% |
| Dietary Fiber 6.2g | 0% |
| Total Sugars 7.1g | |
| Protein 6.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 106.6mg | 0% |
| Iron 1.6mg | 0% |
| Potassium 640.7mg | 0% |
Source of Calories