Keto Twice Cooked Eggplant
Elevate your low-carb menu with this Keto Twice Cooked Eggplant recipe, a savory dish bursting with bold, umami flavors and wholesome ingredients. Perfectly pan-fried eggplant slices are sautéed in a fragrant, keto-friendly sauce made with garlic, ginger, tamari, and a touch of sesame oil for a deeply satisfying dish that's both gluten-free and vegan. A hint of rice vinegar adds tang, while optional erythritol introduces a subtle sweetness, making this recipe a fantastic balance of flavor profiles. Garnished with fresh green onions and a kick of red pepper flakes, this dish is as versatile as it is crave-worthy—serve it as a main entrée or a hearty side dish. With just 15 minutes of prep time and 25 minutes to cook, this easy, nutrient-dense recipe is a must-try for any keto enthusiast or vegetable lover looking to bring excitement to their plate.
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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
Directions
Step 1
Slice the eggplants into 1-inch thick rounds, then cut each round into halves to create half-moon shapes.
Step 2
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.
Step 3
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.
Step 4
In the same skillet, add the remaining 1 tablespoon of coconut oil. Sauté the minced garlic and grated ginger for 1 minute until fragrant.
Step 5
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.
Step 6
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.
Step 7
Slice the green onions and sprinkle them over the eggplant as garnish. Season with additional salt and black pepper to taste, if desired.
Step 8
Serve warm and enjoy your keto-friendly twice cooked eggplant either as a main dish or a flavorful side.
Nutrition Facts
| Serving size | (1071.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 794.0 |
| Total Fat 57.5g | 0% |
| Saturated Fat 37.0g | 0% |
| Polyunsaturated Fat 7.3g | |
| Cholesterol 0mg | 0% |
| Sodium 4230.4mg | 0% |
| Total Carbohydrate 70.0g | 0% |
| Dietary Fiber 30.6g | 0% |
| Total Sugars 35.5g | |
| Protein 14.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 133.2mg | 0% |
| Iron 3.5mg | 0% |
| Potassium 2492.5mg | 0% |
Source of Calories