Low-Sodium Stir-Fry Asian Eggplant

Low-Sodium Stir-Fry Asian Eggplant

K, tell me stir-fried eggplant isn’t one of your fave side dishes at Asian restaurants & we can’t be friends! Seriously though, this dish is my fave!

But… the sad reality is that most restaurants use soy sauce (full of GMO, table salt & processed ingredients, not to mention very high in sodium), MSG, canola oil & GMO corn starch; so that beautiful eggplant that was once super nutritious ends up being not much to write home about!

THE GOOD NEWS is I perfected an AMAZING dupe for this traditional Asian fish but healthier! I used coconut aminos instead of soy sauce for more enzymes, ZERO SOY, 60% less sodium, no GMOs & flavour even more delicious than soy!

PRO TIP: if you cook with corn starch, always buy organic & NON-GMO. Reality is, like corn & beets, most of the soy in North America is genetically modified.

Serve this as a side dish with your fave protein & grains, use it in sandwiches, wraps, bowls or salads or snack on it as is!


  • 1 large eggplant, cut into large cubes
  • 1/3 cup organic coconut aminos
  • 1/4 cup water
  • 1 tsp. garlic powder
  • 1/4 tsp. cayenne pepper
  • Sea salt & black pepper
  • 2 tsp. organic non-GMO corn starch
  • OPTIONAL: 1/2 tsp. hot sauce or 1/4 tsp. chili flakes for spicy eggplant


  • Cut the eggplant & place it in a large bowl. Season with all the ingredients (except the corn starch) & toss to coat.
  • Heat a large skillet over medium-high heat. Once heated, add the seasoned eggplant & sauté for about 2 minutes.
  • Lower heat to medium & add the corn starch, 1 tsp. at a time, tossing to coat. You’ll see the sauce quickly begin to thicken & the marinade will stick to the eggplant easily.
  • Sauté for about 5-6 minutes until all liquid is absorbed & eggplant is cooked through but not mushy!
  • Remove from the heat & enjoy!



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