Low Carb Twice Cooked Eggplant
Discover the bold, savory flavors of Low Carb Twice Cooked Eggplant, a healthy twist on a classic dish that's perfect for carb-conscious eaters. This recipe features tender, golden-browned eggplant cubes cooked in a fragrant garlic and ginger-infused sauce, made with low sodium soy sauce, rice vinegar, sesame oil, and a touch of natural sweetness from erythritol or monk fruit. A kick of chili paste or flakes adds heat, while fresh green onions brighten the dish. Crafted in two simple cooking steps, this recipe achieves perfect texture and sumptuous flavor in every bite. Ready in under 40 minutes, this low-carb delight is versatile enough to serve as a satisfying side or light main course. Packed with vibrant Asian-inspired flavors and keto-friendly ingredients, it's a must-try for anyone looking for a flavorful, healthy eggplant recipe!
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Recipe Information
Ingredients
- 2 medium eggplant
- 3 tablespoons olive oil
- 4 cloves garlic
- 1 tablespoon ginger
- 3 tablespoons soy sauce (low sodium)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili paste or chili flakes
- 2 green onions
- 1 teaspoon erythritol or monk fruit sweetener
- 2 tablespoons water
Instructions
Cut the eggplants into 1-inch cubes. Lay them on a clean towel or paper towels and sprinkle lightly with salt to remove excess moisture. Let sit for 15 minutes, then pat dry with a towel.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the cubed eggplant and cook for about 8-10 minutes, stirring occasionally, until the pieces are browned and tender. Remove the eggplant from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add minced garlic and grated ginger, sautéing for 30 seconds to release the aroma.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, chili paste (or flakes), erythritol (or monk fruit sweetener), and water to form the sauce.
Return the cooked eggplant to the skillet, and pour the sauce over it. Toss gently to coat the eggplant evenly.
Cook the eggplant in the sauce for 5-7 minutes until the liquid has mostly evaporated and the flavors are well combined.
Garnish with chopped green onions and serve hot as a flavorful side dish or a light main course.
Nutrition Facts
Calories |
812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2708 mg | 118% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 35.7 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2718 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.
