Low Sodium Terong Bakar (Grilled Eggplant)

Discover the rich, smoky flavors of Low Sodium Terong Bakar, a healthier twist on the traditional Indonesian grilled eggplant. This recipe features tender, caramelized eggplants infused with a vibrant marinade of garlic, ginger, shallots, and a blend of aromatic spices like ground coriander and cumin. A touch of low-sodium soy sauce, lime juice, and coconut sugar balances savory and tangy notes, while optional chili flakes add a subtle kick of heat. Perfectly charred on the grill, this dish is not only low in sodium but also bursting with bold flavors and a hint of tropical flair. Serve it as a wholesome side dish or pair it with steamed rice and a fresh salad for a satisfying meal. Quick to prepare and packed with nutrients, this is a must-try for plant-based and health-conscious food lovers alike.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Eggplants (medium-sized)
• 3 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, minced
• 2 pieces Shallots, finely chopped
• 2 tablespoons Low-sodium soy sauce
• 1 tablespoon Lime juice
• 1 teaspoon Coconut sugar (or brown sugar)
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• 0.5 teaspoon Chili flakes (optional, adjust to taste)
• 2 tablespoons Coconut oil (or olive oil)
• 2 tablespoons Fresh cilantro (optional, for garnish)

Directions

Step 1

Wash the eggplants thoroughly and pat them dry. Slice each eggplant lengthwise into halves.

Step 2

Using a knife, lightly score the flesh of the eggplants in a crisscross pattern, being careful not to cut through the skin. This will help the marinade absorb better.

Step 3

In a small mixing bowl, combine the minced garlic, ginger, chopped shallots, low-sodium soy sauce, lime juice, coconut sugar, ground coriander, ground cumin, chili flakes (if using), and 1 tablespoon of coconut oil. Mix until well combined.

Step 4

Brush the marinade generously over the scored sides of the eggplants. Let the eggplants marinate for at least 10 minutes to allow the flavors to penetrate.

Step 5

Preheat your grill or grill pan over medium heat. Brush the grill grates lightly with the remaining coconut oil to prevent sticking.

Step 6

Place the eggplants on the grill, cut side down. Cook for about 8-10 minutes or until the flesh is golden brown and has visible grill marks.

Step 7

Flip the eggplants skin side down and continue to grill for another 8-10 minutes or until the skin is slightly charred and the flesh is tender.

Step 8

Remove the eggplants from the grill and transfer them to a serving platter. Garnish with fresh cilantro, if desired, and serve immediately.

Step 9

Enjoy the Low Sodium Terong Bakar as a side dish or pair it with steamed rice or a fresh salad for a complete meal.

Nutrition Facts

Serving size	(774.7g)

Amount per serving	% Daily Value*
Calories	507.7

Total Fat 29.4g	0%
Saturated Fat 23.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1027.8mg	0%
Total Carbohydrate 60.9g	0%
Dietary Fiber 21.7g	0%
Total Sugars 30.9g
Protein 13.0g	0%

Vitamin D 0IU	0%
Calcium 134.9mg	0%
Iron 5.6mg	0%
Potassium 1747.5mg	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: 47.2%

Protein: 9.3%

Carbs: 43.5%