Low Carb Twice Cooked Eggplant
Discover the perfect balance of bold flavors and healthy eating with this Low Carb Twice Cooked Eggplant recipe—a delightful twist on a classic dish. Featuring tender eggplant cubes first sautéed to golden perfection and then simmered in a savory umami-packed sauce made with low-sodium soy sauce, rice vinegar, and a touch of sesame oil, this recipe is a guilt-free indulgence. Aromatic garlic and ginger infuse each bite with irresistible warmth, while a subtle kick of chili paste and sweetness from erythritol or monk fruit sweetener round out the flavor profile. This quick and easy dish, ready in just 40 minutes, makes a versatile side or satisfying low-carb main course. Garnished with fresh green onions for a pop of freshness, it's the ideal recipe for anyone seeking a healthy, flavorful way to enjoy eggplant. Perfect for keto, low-carb, and vegetarian diets!
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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Return the cooked eggplant to the skillet, and pour the sauce over it. Toss gently to coat the eggplant evenly.
Step 6
Cook the eggplant in the sauce for 5-7 minutes until the liquid has mostly evaporated and the flavors are well combined.
Step 7
Garnish with chopped green onions and serve hot as a flavorful side dish or a light main course.
Nutrition Facts
| Serving size | (1116.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 812.4 |
| Total Fat 57.9g | 0% |
| Saturated Fat 8.8g | 0% |
| Polyunsaturated Fat 10.6g | |
| Cholesterol 0mg | 0% |
| Sodium 2708.3mg | 0% |
| Total Carbohydrate 71.9g | 0% |
| Dietary Fiber 30.6g | 0% |
| Total Sugars 35.7g | |
| Protein 14.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 139.0mg | 0% |
| Iron 3.8mg | 0% |
| Potassium 2718.5mg | 0% |
Source of Calories