Keto Spicy Eggplant

Keto Spicy Eggplant is a flavorful and satisfying Korean snack that combines tender eggplant with a spicy, umami-rich sauce. Perfect for those on a keto diet, this dish is both healthy and delicious, making it an ideal appetizer or side dish.

Ingredients

• Eggplant - 300 grams
• Sesame oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Gochujang (Korean red chili paste) - 1 tablespoon
• Soy sauce - 1 tablespoon (or tamari for gluten-free)
• Rice vinegar - 1 teaspoon
• Erythritol or another keto-friendly sweetener - 1 teaspoon
• Spring onions - 2, chopped
• Sesame seeds - 1 tablespoon
• Salt - to taste

Steps

1. Cut the eggplant into 1-inch cubes and sprinkle with salt. Let it sit for 15 minutes to draw out excess moisture and bitterness.
2. Rinse the eggplant under cold water and pat dry with paper towels.
3. In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
4. Add the eggplant cubes to the skillet and cook for about 10-12 minutes, stirring occasionally, until they are tender and slightly caramelized.
5. In a small bowl, mix the gochujang, soy sauce, rice vinegar, and erythritol until well combined.
6. Pour the sauce over the cooked eggplant and stir well to coat. Cook for an additional 3-5 minutes to allow the flavors to meld.
7. Remove from heat, and garnish with chopped spring onions and sesame seeds before serving.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in antioxidants and dietary fiber from eggplant.

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