Spicy Eggplant Stir-Fry

Spicy Eggplant Stir-Fry is a vibrant and flavorful Thai brunch dish that combines tender eggplant with a spicy, aromatic sauce. This low-carb delight is perfect for a healthy brunch option, bursting with fresh flavors and satisfying textures.

Ingredients

• Japanese eggplant - 2 medium-sized (about 300g)
• Bell pepper (red or yellow) - 1 medium, sliced
• Garlic - 3 cloves, minced
• Fresh ginger - 1 inch, grated
• Bird's eye chili - 2, finely chopped (adjust to taste)
• Soy sauce (low sodium) - 2 tablespoons
• Fish sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Coconut oil - 1 tablespoon
• Green onions - 2, sliced (for garnish)
• Fresh basil leaves - 10 leaves (Thai basil preferred)
• Lime - 1, cut into wedges (for serving)

Steps

1. Start by washing the Japanese eggplants and cutting them into bite-sized pieces.
2. Heat the coconut oil in a large skillet or wok over medium-high heat.
3. Add the minced garlic and grated ginger to the skillet, stirring for about 30 seconds until fragrant.
4. Add the chopped bird's eye chili and sliced bell pepper to the pan, cooking for about 2-3 minutes until the bell pepper starts to soften.
5. Next, add the eggplant to the skillet, stirring well to combine all ingredients.
6. Pour in the soy sauce and fish sauce, stirring occasionally for about 5-7 minutes until the eggplant is tender and cooked through.
7. Drizzle sesame oil over the stir-fry and toss to combine.
8. Remove from heat and stir in the fresh basil leaves.
9. Serve the stir-fry hot, garnished with sliced green onions and lime wedges on the side.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants that help fight inflammation.
• Low in calories and high in fiber, promoting digestive health.

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