Spicy japanese eggplant stir- fry

I have been trying to adapt to low carb diet and let me tell you that it feels like a roller coaster ride that never ends. You cant have anything and everything anymore, esp when it comes to comfort foods. Its been very difficult to cook separate meals while having to work and manage other chores. We have some kind of routine down with my kiddo going to school now. Still its amazing how fast time flies by during the day when I am home. But again there is always something that comes up.. and that’s life!

Spicy japanese eggplant dish is my all time favorite recipe. This dish is so easy and outrageously delicious. It is spicy, sweet and amazingly paired with rice, quinoa, or cauliflower rice. Anytime I am craving asian/thai, this is my go to meal at home. My original recipe isn’t low carb or keto but I have changed couple of things from my original recipe to make it adaptable to low carb/keto diet. I will be sharing both options here, you can make it as your heart desires. Hope you love this dish as much as I do. If you end up making it than please don’t forget to share your experience with me.

Serves [3]

Keto- per serving [Calories 160, Fat 11g, Carbs 10g, Fiber 3g, Protein 3g]

Regular- per serving [Calories 215, Fat 10g, Carbs 26g, Fiber 3g, Protein 3g]

Ingredients:

2 large japanese eggplant (cut into 1 inch cubes)

1 onion – diced

2-3 thai basil leaves chopped (optional)

2 tbsp coconut oil

2-3 tbsp garlic cloves finely chopped

2-3 tbsp ginger finely chopped

2 tbsp brown sugar (if you are doing keto than add 2 single serving packets of pyure)

2 tbsp sambal oelek (chili garlic sauce)

1 tbsp sriracha sauce

2 tbsp molasses (if you are doing keto than add 1 tbsp of choc zero caramel syrup)

2 tbsp reduced sodium soy sauce

1 tbsp white vinegar

2-3 tbsp crushed red pepper (adjust to your comfort level)

salt to taste

1/2 cup water

scallions – chopped to garnish

Method:

Heat 1 tbsp of coconut oil in a pan. Once hot, add chopped eggplant. Add salt and crushed red pepper flakes. Saute over medium heat until tender but not mushy.  Maybe 5-8 minutes.  Set aside in a bowl.

Using the same pan, heat 1 TBS coconut oil & saute the onion with a bit of crushed red pepper. Add garlic, ginger. When the garlic begins to brown add brown sugar (pyure), sriracha, sambal oelek (or chili garlic sauce), molasses (choc zero caramel), soy sauce, white vinegar & water. Add eggplant and mix well.  Simmer over med-low heat for 10-15 minutes.  Stir in some chopped basil (if using). Serve over rice, quinoa, or cauliflower rice. Garnished with additional chopped basil, the scallions.

P.S. You will be amazed how delicious this dish is that you end up eating it by itself. Most of the time I end up eating the whole dish by it self without any rice or quinoa. It is quite spicy so adjust the heat to your comfort level.

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