Korean Eggplant Stew

Korean Eggplant Stew is a hearty and flavorful dish that showcases the rich umami of eggplant, complemented by a savory broth and aromatic spices. This low-carb version is perfect for a satisfying meal without the extra carbs, making it an excellent choice for health-conscious eaters.

Ingredients

• Korean eggplant - 300 grams
• Vegetable oil - 2 tablespoons
• Garlic, minced - 3 cloves
• Ginger, minced - 1 teaspoon
• Green onion, chopped - 2 stalks
• Soy sauce (low sodium) - 3 tablespoons
• Water or vegetable broth - 250 milliliters
• Sesame oil - 1 teaspoon
• Red pepper flakes - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Salt - to taste
• Tofu, firm, cubed - 150 grams

Steps

1. Wash the Korean eggplants and slice them into 1-inch pieces.
2. Heat the vegetable oil in a pot over medium heat, then add the minced garlic and ginger, cooking until fragrant, about 1 minute.
3. Add the chopped green onions and sauté for another minute.
4. Stir in the sliced eggplant and cook for about 5 minutes until they start to soften.
5. Pour in the soy sauce and water (or vegetable broth), then add the tofu cubes.
6. Bring the mixture to a simmer and cook for 10-15 minutes until the eggplant is tender.
7. Season with red pepper flakes, black pepper, and salt to taste.
8. Drizzle with sesame oil before serving.

Nutrition

• Calories: 220
• Protein: 12 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants from eggplants, which can help reduce inflammation.
• Low in carbohydrates, making it suitable for low-carb diets.

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