Korean Spicy Eggplant

Korean Spicy Eggplant is a delicious and vibrant dish that highlights the unique flavors of Korean cuisine while keeping it keto-friendly. Tender eggplant is stir-fried with a spicy gochujang sauce, making it a perfect low-carb lunch option.

Ingredients

• Eggplant (Chinese or Japanese) - 300 grams
• Gochujang (Korean chili paste) - 2 tablespoons
• Soy sauce (low sodium) - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic (minced) - 2 cloves
• Ginger (grated) - 1 teaspoon
• Green onion (sliced) - 2 stalks
• Sesame seeds - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - to taste

Steps

1. 1. Cut the eggplant into bite-sized pieces and sprinkle with salt, letting them sit for about 10 minutes to draw out moisture.
2. 2. Rinse the eggplant pieces under cold water and pat them dry with paper towels.
3. 3. In a bowl, mix together gochujang, soy sauce, sesame oil, minced garlic, and grated ginger to create the sauce.
4. 4. Heat olive oil in a large skillet over medium heat and add the eggplant pieces. Stir-fry until they are golden brown and tender, about 5-7 minutes.
5. 5. Pour the sauce over the cooked eggplant and toss to coat evenly. Cook for an additional 2-3 minutes until heated through.
6. 6. Remove from heat and garnish with sliced green onions and sesame seeds before serving.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Eggplant is low in calories and high in fiber, promoting digestive health.
• Gochujang contains capsaicin, which may help boost metabolism and reduce inflammation.

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