Keto Stir-Fried Eggplant with Garlic and Soy
Elevate your low-carb dining with this flavorful Keto Stir-Fried Eggplant with Garlic and Soy, a quick and healthy dish that's perfect for busy weeknights! Tender, golden-brown cubes of eggplant are stir-fried in keto-friendly avocado oil, then tossed in a savory-sweet sauce made with Tamari, rice vinegar, and a hint of erythritol for balance. Enhanced with the bold aroma of garlic, a touch of sesame oil, and a sprinkle of green onions, this dish is bursting with umami in every bite. Naturally gluten-free and packed with rich flavor, it's a versatile recipe that shines as a side dish or pairs beautifully with grilled protein for a complete keto meal. Garnish with sesame seeds for an extra layer of texture and presentation!
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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
Directions
Step 1
Wash the eggplants, trim off the ends, and cut them into bite-sized cubes (about 1-inch pieces).
Step 2
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.
Step 3
In a small bowl, mix together the tamari, rice vinegar, water, erythritol, and sesame oil. Set aside.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Season with black pepper to taste, and adjust salt if needed.
Step 8
Remove from heat and toss in the chopped green onions. Garnish with sesame seeds if desired.
Step 9
Serve hot as a side dish or pair with a protein of your choice for a complete meal.
Nutrition Facts
| Serving size | (1084.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 802.1 |
| Total Fat 59.3g | 0% |
| Saturated Fat 8.5g | 0% |
| Polyunsaturated Fat 6.6g | |
| Cholesterol 0mg | 0% |
| Sodium 4219.4mg | 0% |
| Total Carbohydrate 66.8g | 0% |
| Dietary Fiber 30.5g | 0% |
| Total Sugars 35.1g | |
| Protein 15.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 161.9mg | 0% |
| Iron 3.9mg | 0% |
| Potassium 2471.7mg | 0% |
Source of Calories