Low Carb Stir-Fried Eggplant with Garlic and Soy
Elevate your weeknight dinners with this Low Carb Stir-Fried Eggplant with Garlic and Soy, a quick and flavorful dish that’s as healthy as it is satisfying. In just 25 minutes, tender bite-sized eggplant is stir-fried to golden perfection and infused with a savory-sweet sauce made from low-sodium soy sauce, sesame oil, rice vinegar, and a touch of sugar substitute for a guilt-free twist. Aromatic garlic and a kick of chili flakes enhance the flavor profile, while a garnish of crisp green onions and optional sesame seeds adds a beautiful, crunchy finishing touch. Perfect for anyone following a low-carb or keto-friendly lifestyle, this dish pairs well with cauliflower rice or stands alone as a light, vegetarian main. Keep it simple, delicious, and nutrient-packed with this irresistible stir-fried eggplant recipe!
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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
Directions
Step 1
Prepare the eggplant by washing and cutting it into bite-sized cubes, roughly 1-inch in size.
Step 2
Mince the garlic and set it aside. Finely slice the green onions for garnish.
Step 3
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar substitute, and chili flakes to create the sauce. Set aside.
Step 4
Heat the olive oil in a large skillet or wok over medium-high heat.
Step 5
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.
Step 6
Reduce the heat to medium and add the minced garlic to the pan. Cook for 1 minute, stirring constantly, to avoid burning the garlic.
Step 7
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.
Step 8
Remove the pan from heat and transfer the stir-fried eggplant to a serving dish.
Step 9
Garnish with sliced green onions and sesame seeds, if desired. Serve warm.
Nutrition Facts
| Serving size | (1062.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 699.4 |
| Total Fat 45.5g | 0% |
| Saturated Fat 6.9g | 0% |
| Polyunsaturated Fat 9.3g | |
| Cholesterol 0mg | 0% |
| Sodium 3840.1mg | 0% |
| Total Carbohydrate 71.6g | 0% |
| Dietary Fiber 30.9g | 0% |
| Total Sugars 35.2g | |
| Protein 14.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 168.6mg | 0% |
| Iron 4.4mg | 0% |
| Potassium 2702.9mg | 0% |
Source of Calories