Keto Thai Eggplant Stir-Fry

Keto Thai Eggplant Stir-Fry is a vibrant and flavorful dish that combines tender eggplant with a medley of aromatic spices and fresh herbs. This low-carb twist on traditional Thai cuisine is perfect for those looking to indulge without the guilt.

Ingredients

• Eggplant - 400 grams, diced
• Coconut oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Red bell pepper - 1 medium, sliced
• Green bell pepper - 1 medium, sliced
• Soy sauce (or coconut aminos) - 3 tablespoons
• Fish sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Fresh basil - 1/4 cup, chopped
• Cilantro - 1/4 cup, chopped
• Red chili flakes - 1/2 teaspoon (adjust to taste)
• Salt - to taste
• Pepper - to taste
• Sesame seeds - 1 tablespoon, toasted (for garnish)

Steps

1. Heat coconut oil in a large skillet or wok over medium heat.
2. Add minced garlic and ginger, sauté for 1-2 minutes until fragrant.
3. Add diced eggplant, stirring frequently for about 5-7 minutes until slightly softened.
4. Incorporate the sliced red and green bell peppers, cooking for another 4-5 minutes until they are tender-crisp.
5. Pour in the soy sauce (or coconut aminos), fish sauce, and lime juice, stirring to combine well.
6. Sprinkle with red chili flakes, salt, and pepper to taste, cooking for an additional 2 minutes.
7. Remove from heat and fold in the chopped basil and cilantro.
8. Serve hot, garnished with toasted sesame seeds.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 14 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 14 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Rich in fiber and antioxidants from the eggplant and vegetables.

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