Taiwanese Eggplant with Basil (Keto)
A keto-friendly adaptation of Taiwanese eggplant with basil, using keto-friendly sweeteners and thickening agents.
Ingredients
- 2 medium Eggplant
- 4 cloves Garlic
- 1/2 cup Thai Basil
- 2 tbsp Soy Sauce (Low Sodium)
- 1 tbsp Rice Wine (Shaoxing)
- 1 tsp Swerve (or other Keto Sweetener)
- 1/4 tsp Xanthan Gum
- 2 tbsp Avocado Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare the ingredients: Cut the 2 medium eggplants into 2.54 cm pieces. Mince the 4 cloves of garlic.
- 2Heat the 2 tbsp of avocado oil in a wok or large skillet over medium-high heat (approximately 190.6°C or 190°C).
- 3Add the 2 medium eggplant pieces to the hot wok and stir-fry for 5-7 minutes, until they are softened and have slightly browned edges.
- 4Add the minced 4 cloves of garlic to the wok and sauté for about 30 seconds until fragrant, being careful not to burn it.
- 5Pour in the 2 tbsp of low sodium soy sauce, 1 tbsp of Shaoxing rice wine, and 1 tsp of Swerve (or other keto sweetener). Stir everything together and cook for 1 minute.
- 6In a small bowl, whisk the 1/4 tsp of xanthan gum with 1 tbsp of water until smooth to create a slurry. Pour this slurry into the wok and stir continuously until the sauce thickens, which should take about 1-2 minutes.
- 7Remove the wok from the heat. Stir in the 1/2 cup of Thai basil leaves until they are just wilted. Serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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