Keto Twice Cooked Eggplant
Indulge in the bold, savory flavors of Keto Twice Cooked Eggplant, a low-carb twist on a classic dish that’s perfect for keto enthusiasts and vegetable lovers alike. This recipe features tender eggplant slices that are pan-fried to golden perfection before being coated in a fragrant sauce made with garlic, ginger, gluten-free tamari, and sesame oil. A hint of rice vinegar adds zest, while optional erythritol balances the flavors without adding carbs. Finished with fresh green onions and a touch of red pepper flakes for heat, this aromatic dish is both simple to make and rich in umami goodness. Whether served as a hearty main or a vibrant side, this keto-friendly eggplant recipe is a must-try for anyone seeking to elevate their vegetable game. Ready in just 40 minutes, it’s a delicious and guilt-free addition to your menu.
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Recipe Information
Ingredients
- 2 medium Eggplant
- 3 tablespoons Coconut oil
- 3 cloves Garlic
- 1 teaspoon Ginger
- 2 tablespoons Tamari (gluten-free soy sauce)
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 2 stalks Green onions
- 1 teaspoon Erythritol (optional, for sweetness)
- 0.5 teaspoon Crushed red pepper flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Slice the eggplants into 1-inch thick rounds, then cut each round into halves to create half-moon shapes.
Sprinkle the eggplant slices with salt and let them sit in a colander for 10 minutes to draw out moisture. Rinse and pat dry with a clean kitchen towel.
In a large skillet or wok, heat 2 tablespoons of coconut oil over medium-high heat. Once hot, pan-fry the eggplant slices in batches for 2-3 minutes on each side until lightly browned and softened. Remove the eggplants from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Sauté the minced garlic and grated ginger for 1 minute until fragrant.
Lower the heat to medium. Stir in tamari, rice vinegar, sesame oil, erythritol (if using), and crushed red pepper flakes. Mix well to combine the sauce.
Return the cooked eggplant to the skillet and gently toss to coat with the sauce. Cook for an additional 3-5 minutes to ensure the eggplant absorbs the flavors.
Slice the green onions and sprinkle them over the eggplant as garnish. Season with additional salt and black pepper to taste, if desired.
Serve warm and enjoy your keto-friendly twice cooked eggplant either as a main dish or a flavorful side.
Nutrition Facts
Calories |
794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4230 mg | 184% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 35.5 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 2492 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.
