Keto Thai Eggplant Stir-fry

Keto Thai Eggplant Stir-fry is a vibrant and flavorful dish that combines tender eggplant with aromatic herbs and spices, creating a deliciously satisfying snack. This low-carb delight is perfect for those following a keto lifestyle, offering a unique taste of Thai cuisine without the carbs.

Ingredients

• Japanese eggplant - 200 grams
• Coconut oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, minced
• Red bell pepper - 1 medium, sliced
• Thai basil leaves - 1/4 cup, chopped
• Soy sauce (or tamari for gluten-free) - 2 tablespoons
• Fish sauce - 1 teaspoon
• Red chili flakes - 1/2 teaspoon (adjust to taste)
• Lime - 1, juiced
• Salt - to taste

Steps

1. Wash the Japanese eggplant and cut it into 1-inch cubes.
2. In a large skillet or wok, heat the coconut oil over medium-high heat.
3. Add the minced garlic and ginger to the skillet, sautéing for about 30 seconds until fragrant.
4. Add the cubed eggplant and red bell pepper to the skillet, stirring well. Cook for 5-7 minutes, until the eggplant is tender and slightly browned.
5. Stir in the soy sauce, fish sauce, and red chili flakes, mixing thoroughly to combine.
6. Add the chopped Thai basil and lime juice, and toss everything together for an additional 2 minutes.
7. Taste and adjust seasoning with salt if necessary. Remove from heat and serve hot.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 14 g
• Unsaturated Fat: 2 g
• Water: 0.3 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Rich in antioxidants and vitamins from the vegetables, promoting overall health.

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