Want a healthy take on traditional soy-glazed eggplant? Well, this is it! Instead of using soy sauce, this recipe calls for coconut aminos instead. Coconut Aminos is an excellent replacement for soy sauce and it is packed with tons of nutrients and amino acids, and is low in calories! It is perfect to use when recreating Asian dishes and it is SUPER flavorful!
If you’re interested in trying more recipes with coconut aminos, check out my Orange Cauliflower Wings (Vegan + Gluten-Free), 3- Ingredient Honey Garlic Salmon, or my Sweet and Savory Blood Orange Chicken (Gluten-Free) next!
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What is Coconut Aminos?
Coconut Aminos is made from the liquid of fermented sap from coconut palm trees and sea salt. It is savory, slightly sweet, and has a similar umami flavor to soy sauce. Don’t worry, it actually does not taste like coconut at all. It is perfect if you are looking for a gluten-free, Paleo, or Whole30 option to typical soy sauce.
What are some health benefits of Coconut Aminos?
Well, first, it has significantly less salt than the standard soy sauce. So, for those watching your sodium intake, coconut aminos is a great option. Coconut Aminos also have a great nutrient profile. It has:
- 17 aminos acids
- Only 5 Calories per teaspoon
- 1 gram of Carbohydrates
- 0 grams of Fat
I long ago stopped using soy sauce, primarily because of the gluten that most soy sauces contain. There are gluten-free soy sauces available, but trying coconut aminos sounded more alluring to me. Gladly, I was open to exploring as now I know the beauty of coconut aminos and its immense flavor! My Favorite Coconut Aminos Brands are Trader Joe’s Coconut Aminos and Bragg Coconut Aminos.
How to use Coconut Aminos?
To use coconut aminos, simply substitute coconut aminos for soy sauce in any recipe in a 1:1 ratio. Coconut Aminos are great for:
- Marinades: Perfect for fish or meat, especially as a tenderizer for tougher meats. I love using coconut aminos in my Sweet and Savory Blood Orange Chicken—it tastes incredible!
- Sauce: Add ginger, garlic, and brown sugar and you have the perfect teriyaki sauce. You can even use coconut sugar to replace the brown sugar to make teriyaki sauce that is completely refined and sugar-free! Or use it plainly as a dipping sauce for your sushi!
- Dressing: Combine it with lemon, vinegar, and olive oil for a tasty dressing.
- Seasoning: Keep coconut aminos on your table and use them instead of salt! Or try adding it to a few recipes in place of salt!
How to make “Soy” (Coconut Amino) Glazed Eggplant?
- First, slice the eggplant into large dials. Then slice the dials into 3/4-inch cubes.
- Then, in a pan over medium heat, add coconut oil (or olive oil) and add eggplant cubes. Saute the cubes for about 15 minutes (or until soft), making sure to stir occasionally. Eggplant is highly absorbent, so you may need to add a tablespoon or two of oil during the cooking process.
- While the eggplant is cooking, prepare the coconut amino glaze. Stir together fresh minced ginger, coconut sugar (or brown sugar), rice wine vinegar, garlic cloves, and coconut aminos in a small bowl. Once the eggplant is soft and golden on all sides, pour the coconut amino glaze onto the eggplant, including any sugar that is at the bottom of the bowl.
- Continue to stir and cook the eggplant in the pan, for about 5-10 minutes. The sauce should reduce and absorbed by the eggplant. The eggplant should be soft.
- Top the Coconut Amino Glazed Eggplant with 2 tbsp sliced green onions and chopped peanuts (optional). And Enjoy!
What To Eat With “Soy” Glazed Eggplant?
Glazed Eggplant is the perfect side dish or you can enjoy it alone with rice for a filling meal. It pairs well with savory main courses or Asian-inspired dishes. Here are our favorite dishes to pair with this tasty eggplant:
- 3-Ingredient Honey Garlic Air Fryer Salmon
- Maple Ginger Glazed Salmon
- Crispy Air Fryer Chicken Breast (Gluten-Free)
- Cilantro-Lime Coconut Rice
- Best Baked Orange Cauliflower Wings
I hope you enjoy this Coconut Amino Glazed Eggplant recipe!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen.
More delicious eggplant recipes to try:
- Grilled Eggplant With Garlic and Herbs
- Easy Vegan Eggplant Meatballs
- Best Baba Ganoush Recipe (Vegan)
Healthy Coconut Amino “Soy” Glazed Eggplant
Ingredients
- 1 large eggplant, cubed
- 1 tablespoon Olive Oil or Coconut Oil plus more as needed
- 1/4 cup coconut aminos
- 1/4 cup coconut sugar (or brown sugar)
- 1 tablespoo n fresh ginger, minced
- 1 teaspoon rice wine vinegar
- 2 garlic cloves, minced
- 1/4 teaspoon salt plus more as desired
- 1/2 teaspoon red crushed pepper
Instructions
- Slice the eggplant into large dials. Then slice the dials into 3/4-inch cubes. Then, in a pan over medium heat, add coconut oil (or olive oil) and add eggplant cubes.
- Sauté the cubes for about 15 minutes (or until soft), making sure to stir occasionally. Eggplant is highly absorbent, so you may need to add a tablespoon or two of oil during the cooking process.
- While the eggplant is cooking, prepare the coconut amino glaze. Stir together fresh minced ginger, coconut sugar (or brown sugar), rice wine vinegar, garlic cloves, and coconut aminos in a small bowl. Once the eggplant is soft and golden on all sides, pour the coconut amino glaze onto the eggplant, including any sugar that is at the bottom of the bowl.
- Continue to stir and cook the eggplant in the pan, for about 5-10 minutes. The sauce should reduce and be absorbed by the eggplant. The eggplant should be soft. Season with salt and red crushed pepper.
- Top the Coconut Amino Glazed Eggplant with 2 tbsp sliced green onions and peanuts (optional). And Enjoy!
Nutrition
Such a fun way to prepare eggplants. So easy and so yummy.
I love eggplants, and it is such a great idea to use coconut aminos instead of soy sauce! Will be making this version soon.
YUM! I have all of these ingredients so am going to give it a go this weekend. The recipe looks absolutely delicious! I love coconut aminos but don’t use it enough in recipes. Looking forward to trying it.
Hi Gabby! Hope you enjoy!
Wow, I’m a big fan of eggplant and this dish looks amazing. I could do with this op top of a bowl of rice right now!
I love eggplants and you have shown me a new way to cook them!! Thank-you for that the flavours sound delicious.
You’re welcome!
I’ve never really cooked with coconut aminos, but this is the perfect recipe to start doing so!
Hi Marta! Definitely! I use it often, to season salmon, in marinades, or for glazes like this recipe! 🙂
I’ve never cooked with eggplants before, and wanted an easy first recipe that my kids would like, and since I’m obsessed with coconut aminos, I figured this recipe would be perfect, and it is AMAZING. I did change a few things just for convenience of what I had on hand. Instead of Rice Wine Vinegar, I used Apple Cider Vinegar which I’m so glad I did because it added a nice flavor, and instead of sugar I used a little honey. Definitely a recipe I’ll make more often 😋
Sounds delish with the honey and acv! I am so glad you liked the recipe! Thanks for leaving a review! 🙂
This is the best recipe for eggplant AND it’s gluten free! Can’t wait to try this again.
Hi Krysten! I am so glad you like the recipe!
Ohhhh I never heard of coconut aminos before (and I grew up in Brazil surrounded by coconut trees ahahah). I loved learning and all the deets you provided. I didn’t have any cococnut aminos this time, but based on your description, I subbed it with soy sauce and the dish came out so good!!! I can’t wait to try it with the aminos when I find it!! Thanks!!
Hi Aline! I am so happy you enjoyed learning about coconut aminos! I actually offer my favorite coconut aminos in my shop under ‘Gluten-Free’ if you’re interested! I am glad you like the recipe! 🙂
Eggplant is such a versatile vegetable, but I definitely never thought about glazing it the way you did. It was so simple to prepare, and was absolutely delicious.
I am glad you like! This is one of my favorite ways to prepare eggplant!
This looks amazing! Didn’t know I needed this until today!
Hi Desiree! 🙂 Glad you like!
I’m looking to incorporate more plant based meals into my diet. I’ve tried cooking eggplant before but it didn’t turn out as well as I’d like. Your recipe inspires me to try again. It looks amazing.
Hi Regina! I am glad you’re open to trying eggplant again. It’s definitely all in the way it’s prepared and with this recipe, you should have no doubts! I hope you enjoy!
I have never tasted egg plant and you have introduced me to a new recipe!!
Hi Katrina! That’s great! I hope you enjoy!
I didn’t know eggplants would look this delicious!
Definitely! I love how versatile eggplant is! I’m happy you like the recipe!
I could eat the whole pan in one sitting. Have mercy this looks delicious!
haha! Thanks Christy!
I love Eggplants and I am in love with this recipe. So so delicious. Thank you.
I love the simplicity of this recipe. Everything comes together so easily.
Hi Jazz! I am glad you like!
This has so much flavor, and is completely satisfying as a stand-alone meal. Came together much more quickly on my gas range than expected, and is definitely a make-again recipe.
Hi Brittany! I am so glad you liked the recipe!
Hi! Sounds amazing! How much sugar should be added? Thanks!
Hi Jennie! Thanks for asking. 1/4 cup coconut sugar or brown sugar works perfect!
sweet, delicious, LOVE this recipe! Thanks for sharing and the directions were so simple!!
You’re so welcome! I am happy you enjoyed it!
I didn’t have any sugar in the house and cant have garlic so left that out. I used date syrup instead of brown sugar and it was really really good.
Date Syrup is a great substitute for brown sugar. I am glad you liked the recipe and thanks for leaving a review!
Excellent recipe. I used roasted (unsalted) cashews instead of optional peanuts. I also added a tsp. of sriacha to the glaze before combining it with the cooked cubes. Outstanding taste. P.S. I didn’t see an amount for the olive oil portion of the ingredients
Hi! I am glad you like the recipe. The addition of cashews sounds great!