Korean Eggplant Stir-fry

Korean Eggplant Stir-fry is a vibrant and flavorful low-carb breakfast dish featuring tender eggplant and a savory sauce. This quick and easy recipe is perfect for a nutritious start to your day.

Ingredients

• Asian eggplant - 300 grams
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce (low sodium) - 2 tablespoons
• Sesame oil - 1 teaspoon
• Red chili flakes - 1/2 teaspoon
• Green onions - 2 stalks, chopped
• Sesame seeds - 1 tablespoon
• Salt - to taste

Steps

1. Wash the Asian eggplants and cut them into bite-sized pieces.
2. Heat the olive oil in a non-stick skillet over medium heat.
3. Add minced garlic and ginger to the skillet and sauté for about 1 minute until fragrant.
4. Add the eggplant pieces to the skillet and stir-fry for 5-7 minutes until they become soft and slightly browned.
5. Pour in the soy sauce, sesame oil, and red chili flakes, and stir well to combine.
6. Cook for another 2-3 minutes until the eggplant is well-coated with the sauce.
7. Remove from heat, and stir in chopped green onions and sesame seeds.
8. Season with salt to taste, and serve hot.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in antioxidants and vitamins, supporting overall health.

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