Low Carb Sesame Garlic Eggplant

Ingredients

• Eggplant

  Raw

  1 eggplant, peeled (yield from 1-1/4 lb) or 458g

• Salt

  Table

  ½ tsp or 3g

• Butter

  Unsalted

  2 tbsp or 28g

• Garlic

  Raw

  2 cloves, minced or 6g

• Water

  Plain, clean water

  ½ cup or 118g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Ginger

  Spices, ground

  ¼ tsp or 0.5g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Sesame seeds

  Seeds, whole, dried

  2 tbsp or 18g

Directions

1. Cube the eggplant into 1/2-inch pieces and place in a large colander over a bowl. Sprinkle generously with salt, mix, and let drain for at least 1 hour.
2. Heat butter in a large skillet over medium heat until melted and the froth begins to subside.
3. Sauté the eggplant until softened, about 5 to 7 minutes. Add garlic and sauté until fragrant, about 30 seconds.
4. In a small bowl, whisk together water, soy sauce, and ground ginger.
5. Add the sauce to the skillet and stir until the eggplant is well coated. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve and enjoy!

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