With the keto diet, as with any diet, it's essential to get in those veggies. And these Eggplant Noodles help you do just that. Japanese eggplants are used in this recipe, the benefits of this eggplant variety are that there are fewer and smaller seeds as well as they are longer and firmer in texture to get that real noodle feel. Best part about eggplant is they soak up all the flavors like a sponge.
Eggplant noodles are tossed in toasted sesame seed oil, seeds, soy sauce and garlic chili paste, so you have umami, savory, and heat in one bite. Then these eggplant noodles are topped with chopped roasted salted peanuts for saltiness, smokiness, and crunch. Finally, they're garnished with green onions for even more Asian flavors. Serve as a side dish, or double the recipe to make it a meal, top with some grilled beef, chicken, or shrimp. Yum!
- 4 large Japanese Eggplant
- 2 teaspoons Toasted Sesame Oil
- 1 clove Garlic, minced
- 2 teaspoons Sambal Oelek
- 2 teaspoons Light Soy Sauce
- 1/4 cup Roasted, Salted Peanuts, coarsely chopped
- 1 teaspoon Black and White Sesame Seeds, toasted
- Green Onions Finely chopped for garnish (Optional)
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