Szechuan Eggplant Rice

Szechuan Eggplant Rice is a flavorful low-carb dish that combines tender roasted eggplant with spicy Szechuan flavors, served atop a bed of cauliflower rice. This dish is not only delicious but also offers a satisfying vegetarian option loaded with nutrients.

Ingredients

• Eggplant - 300 grams
• Cauliflower - 400 grams
• Soy sauce - 2 tablespoons
• Szechuan peppercorns - 1 teaspoon
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Red chili flakes - 1 teaspoon
• Green onions - 2, chopped
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplant into bite-sized cubes and toss with olive oil, salt, and black pepper.
3. Spread the eggplant cubes on a baking sheet and roast for 20 minutes, stirring halfway through, until golden and tender.
4. While the eggplant is roasting, prepare the cauliflower rice by grating the cauliflower or using a food processor until it resembles rice grains.
5. In a large skillet, heat sesame oil over medium heat. Add minced garlic, grated ginger, and Szechuan peppercorns, cooking for 1-2 minutes until fragrant.
6. Add the cauliflower rice to the skillet, stir-frying for about 5-7 minutes until tender. Season with salt and a dash of soy sauce.
7. Once the eggplant is roasted, add it to the skillet with the cauliflower rice. Mix well and add the soy sauce and red chili flakes.
8. Cook for an additional 2-3 minutes, allowing the flavors to meld. Garnish with chopped green onions before serving.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 18 g
• Fiber: 9 g
• Sugar: 6 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant, which may help reduce the risk of chronic diseases.
• Low in carbohydrates, making it suitable for low-carb diets and supporting weight management.

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