Korean Braised Eggplant

Korean Braised Eggplant is a savory and slightly sweet side dish that showcases the rich flavors of Korean cuisine, perfect for those on a keto diet. This dish features tender eggplant bathed in a flavorful sauce that's both satisfying and healthy.

Ingredients

• Japanese eggplant - 300 grams
• Soy sauce (low sodium) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Gochugaru (Korean red pepper flakes) - 1 teaspoon
• Garlic (minced) - 2 cloves
• Ginger (grated) - 1 teaspoon
• Erythritol (or other keto-friendly sweetener) - 1 teaspoon
• Green onions (sliced) - 2 tablespoons
• Water - 100 ml
• Sesame seeds - 1 teaspoon

Steps

1. Begin by slicing the Japanese eggplant into 1-inch thick pieces.
2. In a large skillet, heat sesame oil over medium heat.
3. Add minced garlic and grated ginger to the skillet, sautéing for about 1 minute until fragrant.
4. Increase the heat to medium-high and add the sliced eggplant to the skillet, cooking for about 5 minutes until slightly softened and browned.
5. In a small bowl, mix together the soy sauce, gochugaru, erythritol, and water until well combined.
6. Pour the sauce over the eggplant in the skillet, reducing the heat to medium-low, and stir to coat the eggplant evenly.
7. Cover the skillet and let it simmer for about 10-15 minutes, or until the eggplant is tender and has absorbed the sauce.
8. Remove the lid, increase the heat to medium-high, and cook for an additional 2-3 minutes to thicken the sauce slightly.
9. Garnish with sliced green onions and sesame seeds before serving.

Nutrition

• Calories: 120
• Protein: 2 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, making it suitable for a keto diet.
• Rich in antioxidants and dietary fiber from eggplant.

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