Keto Eggplant Stir Fry

Keto Eggplant Stir Fry is a delightful Indian side dish that combines tender eggplant with aromatic spices and fresh vegetables, creating a flavorful and low-carb option perfect for any meal. This dish is not only satisfying but also packed with nutrients, making it an excellent choice for those following a ketogenic diet.

Ingredients

• Eggplant - 200 grams
• Bell pepper (red or green) - 100 grams
• Onion - 50 grams
• Garlic - 2 cloves
• Ginger - 1 teaspoon (grated)
• Turmeric powder - 1/2 teaspoon
• Cumin seeds - 1/2 teaspoon
• Mustard seeds - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Coconut oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Wash and dice the eggplant into small cubes. Soak them in salted water for 10 minutes to reduce bitterness, then drain and pat dry.
2. Chop the bell pepper and onion into small pieces. Mince the garlic and grate the ginger.
3. In a large skillet or wok, heat the coconut oil over medium heat. Once hot, add the mustard seeds and cumin seeds. Sauté for 30 seconds until they begin to crackle.
4. Add the chopped onion, garlic, and ginger to the skillet. Sauté for 3-4 minutes until the onions are translucent.
5. Stir in the diced eggplant and bell pepper. Cook for about 5-7 minutes, stirring occasionally, until the eggplant is tender.
6. Add turmeric powder, coriander powder, salt, and black pepper. Mix well and cook for an additional 3-4 minutes until the spices are well incorporated.
7. Remove from heat and garnish with fresh cilantro before serving.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 12 g
• Unsaturated Fat: 2 g
• Water: 0.25 L

Health Benefits

• Low in carbohydrates, making it ideal for ketogenic diets.
• Rich in dietary fiber, which aids in digestion and promotes gut health.
• Contains antioxidants that can help combat inflammation.

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