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

  Regular sodium, Shoyu

  2 tbsp or 32g

• Ginger

  Spices, ground

  ¼ tsp or 0.5g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Sesame seeds

  Seeds, whole, roasted and toasted

  2 tbsp or 30g

Directions

1. Cube eggplant into 1/2 inch cubes and place in large colander or sieve set over a large bowl.  Sprinkle eggplant generously with salt, mixing to combine, and let drain at least one hour.
2. Heat the butter in a large skillet over medium heat until melted and froth is beginning to subside.  Saute eggplant until soft, 5 to 7 minutes.  Add garlic and saute until fragrant, 30 seconds.
3. In a small bowl, whisk together water, soy sauce and ground ginger.  Add to skillet and stir until eggplant is well coated. Remove from heat and stir in sesame oil and toasted sesame seeds. Enjoy!

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