Eggplant Stir-Fry

This Eggplant Stir-Fry is a vibrant and flavorful dish, perfect for a low-carb brunch that showcases the delicate texture of eggplant. Quick to prepare and packed with fresh vegetables, it offers a delightful balance of savory and slightly sweet flavors.

Ingredients

• Chinese eggplant - 300 grams
• Bell pepper - 1 medium (150 grams)
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Soy sauce (low-sodium) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Spring onions - 2, chopped
• Red chili flakes - 1 teaspoon (optional)
• Salt - to taste
• Black pepper - to taste

Steps

1. Wash and slice the Chinese eggplant into thin strips.
2. Remove the seeds and slice the bell pepper into thin strips.
3. In a large skillet or wok, heat the olive oil over medium-high heat.
4. Add the minced garlic and ginger to the skillet, stirring for about 30 seconds until fragrant.
5. Add the sliced eggplant and bell pepper to the skillet, stirring frequently for about 5-7 minutes until they start to soften.
6. Pour in the soy sauce and sesame oil, stirring to coat the vegetables evenly.
7. Add salt, black pepper, and red chili flakes (if using) to taste, and continue to stir-fry for another 3-5 minutes until the eggplant is tender and cooked through.
8. Remove from heat and stir in the chopped spring onions before serving.

Nutrition

• Calories: 200
• Protein: 3 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins from the eggplant and bell pepper.
• Low in carbohydrates, making it suitable for low-carb diets.

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