Low Carb Stir-Fried Eggplant with Garlic and Soy
Discover a flavorful and guilt-free weeknight dinner with this Low Carb Stir-Fried Eggplant with Garlic and Soy recipe—perfect for those seeking a quick, healthy, and satisfying meal. Featuring tender, golden-brown eggplant cubes infused with a savory sauce of low-sodium soy, sesame oil, rice vinegar, and a hint of sugar substitute, this stir-fry delivers big on taste without the carbs. Aromatic garlic and a touch of chili flakes add depth and spice, while green onions and optional sesame seeds provide a fresh, vibrant finish. Ready in just 25 minutes, this easy recipe is ideal for busy schedules and pairs beautifully as a side or light main dish. Whether you’re following a keto lifestyle or simply looking to incorporate more veggie-packed meals, this dish is sure to become a staple at your dinner table!
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Recipe Information
Ingredients
- 2 medium (about 1 lb total) Eggplant
- 4 cloves Garlic
- 3 tablespoons Soy sauce (low sodium)
- 1 tablespoon Sesame oil
- 2 tablespoons Olive oil
- 1 tablespoon Rice vinegar
- 1 teaspoon Sugar substitute (erythritol or stevia)
- 0.5 teaspoon Chili flakes
- 2 stalks Green onions
- 1 teaspoon Sesame seeds (optional, for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Prepare the eggplant by washing and cutting it into bite-sized cubes, roughly 1-inch in size.
Mince the garlic and set it aside. Finely slice the green onions for garnish.
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar substitute, and chili flakes to create the sauce. Set aside.
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the eggplant to the pan and sprinkle with salt and black pepper. Stir-fry for 5-7 minutes, until the eggplant begins to soften and turn golden on the edges.
Reduce the heat to medium and add the minced garlic to the pan. Cook for 1 minute, stirring constantly, to avoid burning the garlic.
Pour the prepared sauce over the eggplant and stir to coat evenly. Cook for an additional 3-4 minutes, allowing the eggplant to absorb the sauce and become tender.
Remove the pan from heat and transfer the stir-fried eggplant to a serving dish.
Garnish with sliced green onions and sesame seeds, if desired. Serve warm.
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3840 mg | 167% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 35.2 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 2703 mg | 58% | |
*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.
