Keto Braised Eggplant

Keto Braised Eggplant is a flavorful dish that combines tender eggplant with aromatic spices and savory sauces, making it an ideal choice for a Chinese brunch. This low-carb recipe is both satisfying and healthy, perfect for those following a ketogenic diet.

Ingredients

• Eggplant - 300 grams
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce (low sodium) - 2 tablespoons
• Oyster sauce (optional) - 1 tablespoon
• Sesame oil - 1 tablespoon
• Coconut oil - 2 tablespoons
• Green onions - 2 stalks, chopped
• Red chili flakes - 1/2 teaspoon
• Water - 100 ml
• Salt - to taste
• Black pepper - to taste

Steps

1. Cut the eggplant into bite-sized cubes and sprinkle with salt. Let it rest for 15 minutes to draw out excess moisture.
2. Rinse the eggplant cubes under cold water and pat them dry with paper towels.
3. In a large skillet or wok, heat coconut oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant (about 1 minute).
4. Add the eggplant cubes to the skillet and stir-fry for about 5-7 minutes until they start to soften.
5. Stir in the soy sauce, oyster sauce (if using), sesame oil, red chili flakes, and water. Mix well to coat the eggplant.
6. Cover the skillet and lower the heat, allowing the eggplant to braise for 10-12 minutes, stirring occasionally until they are tender and have absorbed the flavors.
7. Remove the lid, taste, and adjust seasoning with salt and black pepper as needed.
8. Garnish with chopped green onions before serving.

Nutrition

• Calories: 180
• Protein: 2 g
• Carbs: 12 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in dietary fiber, which supports digestive health.

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