The Best Chinese Keto Eggplant
How to Make It
Step 1
Wash (and peel, if desired) and cut the eggplant into bite-size cubes. Place the eggplant pieces in a bowl and sprinkle the salt over them. Toss to distribute, and let sit for 15 minutes.
Step 2
To a small bowl, add the soy sauce, vinegar, water, sweetener, and xanthan gum. Whisk until the sweetener has dissolved. Set the bowl aside.
Step 3
Add 2 tbsp of oil to a large skillet and place it over medium-high heat. Drain the eggplants of excess water by pressing with your palm while discarding the liquid. Once the oil is hot, add half the eggplants and fry for 5-8 minutes until golden and soft. Repeat with the second batch.
Step 4
Place the fried eggplant onto a plate and add the remaining oil. Finely chop the garlic and chili and add them to the skillet. Cook for 1-2 minutes while stirring until fragrant.
Step 5
Return the fried eggplant to the skillet and pour the sauce. Stir immediately and bring the sauce to a simmer. Drop the heat to medium-low and let the sauce thicken.
Step 6
Take the eggplant off the heat and transfer to a serving plate. Finely chop the scallions and sprinkle them on top. Garnish with sesame seeds and serve immediately.
Ingredients
- Eggplant – 400 g
- Salt – 0.5 tsp
- Oil – 4 tbsp
- Soy sauce, low sodium – 2 tbsp
- Rice Vinegar – 1 tbsp
- Water – 2 tbsp
- Erythritol Granulated – 2 tsp
- Baking Aids Xanthan Gum – 0.5 tsp
- Garlic – 3 clove
- Hot chili peppers, red, raw – 0.25 each – approx 4″ – 6″ long
- Scallions – 2 small – 3″ long
- Sesame seeds, hulled, toasted, unsalted – 1 tbsp