Low-carb sesame garlic eggplant stir-fry
This low-carb sesame garlic eggplant stir-fry features tender eggplant infused with garlic, soy sauce, and sesame flavors. It's a quick and healthy vegetarian dish perfect for weeknight dinners.
Cook time 10 min
Prep time 5 min
Ingredients:
1 eggplant1/2 tsp salt
2 tbsp butter
2 garlic cloves
1/2 cup water
2 tbsp soy sauce
1/4 tsp ginger
1 tbsp sesame oil
2 tbsp sesame butter
This low-carb sesame garlic eggplant stir-fry is a delicious and healthy option for anyone looking to reduce their carb intake. Packed with rich flavors from garlic, sesame, and a hint of soy, this dish is perfect for a quick weeknight dinner. The eggplant absorbs all the delightful seasoning, making it a standout vegetarian dish.
Instructions:
- Wash the eggplant thoroughly and remove the green stem.
- Cut the eggplant into bite-sized cubes.
- Sprinkle the cubes with 1/2 tsp salt and let them sit for about 10 minutes. This process helps to draw out excess moisture and reduce bitterness.
- While the eggplant is sitting, mince the garlic cloves.
- In a large skillet or wok, melt the 2 tbsp butter over medium heat.
- Add the minced garlic and cook until fragrant, about 1-2 minutes, making sure not to burn it.
- After the eggplant has rested, pat the cubes dry with a paper towel.
- Add the eggplant cubes to the skillet with the garlic and butter.
- Stir-fry the eggplant for about 5-7 minutes, until it starts to soften and turn golden brown.
- Pour in the 1/2 cup water to help steam the eggplant and prevent sticking.
- Add the 2 tbsp soy sauce and sprinkle the 1/4 tsp ground ginger over the eggplant.
- Stir everything together and let it cook for another 3-5 minutes, until the eggplant is tender.
- Drizzle the 1 tbsp sesame oil over the eggplant and stir to combine.
- Add the 2 tbsp sesame butter (also known as tahini) and mix thoroughly, ensuring the eggplant is well-coated.
- Transfer the sesame garlic eggplant stir-fry to a serving dish.
- Optionally, garnish with some sesame seeds and chopped green onions for added flavor and presentation.
This low-carb sesame garlic eggplant stir-fry is not only quick and easy to prepare but also packs a punch of flavors. Enjoy it on its own or pair it with some steamed veggies for a complete meal. This dish demonstrates how simple ingredients can be transformed into a delectable and healthy meal.
Low-carb sesame garlic eggplant stir-fry FAQ:
Stir-fry the eggplant for about 5-7 minutes until it starts to soften and turns golden brown. After adding the liquid ingredients, cook for an additional 3-5 minutes until the eggplant is tender.
Yes, you can substitute sesame oil with another oil like olive oil or vegetable oil, but this may alter the flavor of the dish. Sesame oil adds a distinct, nutty flavor that complements the dish well.
If sesame butter (tahini) is unavailable, you can substitute it with peanut butter, almond butter, or sunflower seed butter. These alternatives may slightly change the flavor profile but will still add creaminess.
Store leftover stir-fry in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave before serving.
The eggplant is properly cooked when it is tender and easily pierced with a fork. It should also have absorbed the flavors from the garlic, soy sauce, and sesame oil.
Tips:
- Choose a firm, glossy eggplant for the best texture.
- Salt the eggplant and let it sit for about 15-20 minutes before cooking to draw out any excess moisture. This will help to avoid a mushy texture.
- Make sure the garlic is finely minced to distribute its flavor evenly throughout the dish.
- Control the spice level by adding a pinch of red pepper flakes if you like a bit of heat.
- Feel free to add other low-carb vegetables such as bell peppers or zucchini for added variety and nutrition.
- Stir-fry the ingredients over medium-high heat to ensure a nice sear and to prevent the eggplant from becoming too soft.
- Adjust the seasoning at the end of cooking to suit your taste, especially the salt and soy sauce levels.
Nutrition per serving
4 ServingsCalories 160kcal
Protein 3.22g
Carbohydrates 9g
Fiber 4.25g
Sugar 4.17g
Fat 14g
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