Spicy japanese eggplant stir-fry

51283423_10155916148081643_8098990160433119232_nSince I am still job hunting, I find some time during the day to cook low carb recipes and to update my blogs. 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. I do manage to find an hour for my self to go to gym though and been committed. On the other side when it comes to food, I am little laid back LOL. I have cheat days here and there. My goal is to keto adapt most of the regular recipes so I dont keep cooking 2 different meals every meal.

51341508_10155916147991643_8237153795147038720_nSpicy japanese eggplant dish is my all time fav 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 to go food at home. My original recipe isnt low carb or keto but I have changed couple of things from my original recipe to make it adaptable to 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.

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

51511168_10155916148056643_4887452584169701376_n.jpgMethod:

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.

51100889_10155916148026643_4412771488650756096_nP.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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