Sugar-Free Twice Cooked Eggplant

Delight your taste buds with Sugar-Free Twice Cooked Eggplant, a healthier spin on a classic Asian-inspired dish. This recipe features tender, golden-brown eggplant slices double-cooked for maximum flavor and infused with the bold, aromatic combination of garlic, ginger, soy sauce, and rice vinegar. Perfectly balanced with a hint of sesame oil and optional red chili flakes for a touch of heat, it’s a fantastic sugar-free and gluten-free option suitable for any meal. The eggplant’s rich, savory glaze is complemented by fresh green onions and crunchy sesame seeds, making this dish a flavorful side or a satisfying main course when served over steamed rice or quinoa. Ready in just 40 minutes, it’s a fuss-free vegetarian recipe that’s as wholesome as it is delicious!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Rinse the eggplant slices thoroughly under cold water to remove the salt. Pat them dry with a clean kitchen towel or paper towels.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Sprinkle the dish with green onions and optional red chili flakes, tossing lightly to distribute evenly. Remove from heat.

Step 8

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

Serving size	(1041.8g)

Amount per serving	% Daily Value*
Calories	675.8

Total Fat 45.4g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 6.6g
Cholesterol 0mg	0%
Sodium 4518.7mg	0%
Total Carbohydrate 64.7g	0%
Dietary Fiber 30.5g	0%
Total Sugars 35.2g
Protein 13.1g	0%

Vitamin D 0IU	0%
Calcium 163.3mg	0%
Iron 3.6mg	0%
Potassium 2462.2mg	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: 56.8%

Protein: 7.3%

Carbs: 36.0%