Keto Stir-Fried Eggplant with Garlic and Soy
Elevate your low-carb cooking game with this hearty and flavorful Keto Stir-Fried Eggplant with Garlic and Soy—a perfect blend of tender, golden-brown eggplant infused with aromatic garlic and a savory sauce made from tamari, rice vinegar, and a touch of keto-friendly sweetness. This quick and easy recipe comes together in just 25 minutes, making it ideal for busy weeknights or a healthy side dish that complements your favorite proteins. Chopped green onions and optional sesame seeds add the perfect finishing touch, delivering both taste and texture in every bite. With its keto-friendly ingredients and vibrant flavors, this dish provides a satisfying, guilt-free alternative to traditional stir-fries, all while being gluten-free and packed with nutrients.
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Recipe Information
Ingredients
- 2 medium (about 1 lb total) Eggplant
- 3 tablespoons Avocado oil (or another keto-friendly oil)
- 3 cloves Garlic, minced
- 2 tablespoons Tamari (gluten-free soy sauce substitute)
- 1 tablespoon Rice vinegar
- 2 tablespoons Water
- 1 teaspoon Erythritol (or monk fruit sweetener)
- 1 teaspoon Sesame oil
- 2 stalks Green onions, chopped
- 1 teaspoon Sesame seeds (optional, for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash the eggplants, trim off the ends, and cut them into bite-sized cubes (about 1-inch pieces).
Place the eggplant cubes in a colander, sprinkle them with 1/2 teaspoon of salt, and let them sit for 10 minutes to draw out any bitterness. Rinse and pat them dry with a kitchen towel or paper towel.
In a small bowl, mix together the tamari, rice vinegar, water, erythritol, and sesame oil. Set aside.
Heat 2 tablespoons of avocado oil in a large skillet or wok over medium-high heat. Once hot, add the eggplant and stir-fry for 7-8 minutes, stirring frequently, until the eggplant is golden and soft. If needed, add the remaining tablespoon of avocado oil to prevent sticking.
Push the eggplant to one side of the pan and add the minced garlic to the other side. Cook for 30 seconds until fragrant, then mix the garlic with the eggplant.
Pour the sauce mixture over the eggplant and stir to coat evenly. Cook for another 2-3 minutes until the sauce is absorbed and the eggplant is tender.
Season with black pepper to taste, and adjust salt if needed.
Remove from heat and toss in the chopped green onions. Garnish with sesame seeds if desired.
Serve hot as a side dish or pair with a protein of your choice for a complete meal.
Nutrition Facts
Calories |
802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4219 mg | 183% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 35.1 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2472 mg | 53% | |
*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.
