Korean BBQ Eggplant

Korean BBQ Eggplant is a delightful low-carb dish that features tender, grilled eggplant infused with savory Korean flavors. This dish is both satisfying and healthy, making it a perfect option for a quick weeknight meal.

Ingredients

• Eggplant - 1 medium (about 250g)
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Gochujang (Korean chili paste) - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onion - 2 tablespoons, chopped
• Sesame seeds - 1 teaspoon, for garnish
• Black pepper - to taste

Steps

1. Preheat your grill or grill pan over medium heat.
2. Slice the eggplant into 1/2-inch thick rounds and set aside.
3. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, gochujang, minced garlic, and grated ginger to create the marinade.
4. Place the eggplant slices in a shallow dish and pour the marinade over them, ensuring each piece is well coated. Let it marinate for about 10 minutes.
5. Grill the marinated eggplant slices for about 4-5 minutes on each side, or until they are tender and have nice grill marks.
6. Once cooked, remove from grill and sprinkle with chopped green onions and sesame seeds.
7. Serve warm as a side dish or a main low-carb meal.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 9 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Low in calories and high in fiber, aiding in weight management.
• Rich in antioxidants, supporting overall health and reducing inflammation.

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