Low Sodium Stir Fried Eggplant

Elevate your weeknight dinners with this vibrant and health-conscious Low Sodium Stir Fried Eggplant recipe—proof that bold flavors don't need a heavy hand with salt. Tender cubes of eggplant are stir-fried to golden perfection alongside crisp red bell peppers, aromatic garlic, and spicy-sweet ginger, all coated in a savory low-sodium soy sauce glaze with a hint of red pepper heat. This quick 30-minute dish, infused with the nuttiness of sesame oil and the tang of rice vinegar, is ideal for those looking for heart-healthy meals without compromising on taste. Garnished with fresh cilantro and green onions, it’s perfect served alongside quinoa or steamed rice for a wholesome, satisfying dinner.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 medium Eggplant
• 1 tablespoon Sesame oil
• 2 tablespoons Low sodium soy sauce
• 1 tablespoon Rice vinegar
• 2 cloves Garlic
• 1 teaspoon Ginger
• 2 stalks Green onion
• 1 medium Red bell pepper
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 0.25 teaspoon Crushed red pepper flakes
• 2 tablespoons Fresh cilantro (optional, for garnish)

Directions

Step 1

Cut the eggplants into bite-sized cubes, about 1-inch pieces. Place the cubes in a colander, sprinkle lightly with water, and let them sit while you prepare the other ingredients.

Step 2

Mince the garlic and grate the ginger. Slice the green onions thinly, separating the white parts from the green parts. Julienne the red bell pepper into thin strips.

Step 3

In a small bowl, whisk together low sodium soy sauce, rice vinegar, cornstarch, water, and red pepper flakes. Set aside.

Step 4

Heat a large non-stick skillet or wok over medium heat. Add the sesame oil and swirl to coat the pan.

Step 5

Pat the eggplant pieces dry with a clean kitchen towel or paper towel, then add them to the hot skillet. Stir-fry for 5-7 minutes, stirring frequently, until the eggplant begins to soften and brown.

Step 6

Add the minced garlic, grated ginger, and the white parts of the green onion to the skillet. Stir-fry for 1-2 minutes until fragrant.

Step 7

Add the red bell pepper strips to the skillet and cook for another 2-3 minutes, stirring frequently, until they are tender but still crisp.

Step 8

Pour the sauce mixture into the skillet, stirring to coat the vegetables evenly. Cook for 1-2 minutes, or until the sauce slightly thickens and clings to the vegetables.

Step 9

Remove the skillet from heat and garnish with the green parts of the green onion and chopped fresh cilantro if desired.

Step 10

Serve immediately as a side dish or over steamed rice or quinoa for a complete meal.

Nutrition Facts

Serving size	(1167.5g)

Amount per serving	% Daily Value*
Calories	457.2

Total Fat 16.4g	0%
Saturated Fat 2.4g	0%
Polyunsaturated Fat 6.6g
Cholesterol 0mg	0%
Sodium 2327.0mg	0%
Total Carbohydrate 73.3g	0%
Dietary Fiber 33.1g	0%
Total Sugars 39.8g
Protein 14.8g	0%

Vitamin D 0IU	0%
Calcium 144.0mg	0%
Iron 3.8mg	0%
Potassium 2740.9mg	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: 29.5%

Protein: 11.8%

Carbs: 58.6%