31+ Delicious Keto Chinese Eggplant Recipes to Satisfy Your Cravings

If you’re a fan of bold, savory dishes and follow a keto lifestyle, you’re in for a treat!

Chinese eggplant is an incredibly versatile vegetable that fits perfectly into any low-carb or keto meal plan.

Not only is it rich in flavor, but it also boasts a wonderful texture that absorbs sauces and spices beautifully, making it the ideal candidate for countless mouthwatering dishes.

In this blog post, we’ll share 31+ keto Chinese eggplant recipes that will help you explore this amazing veggie in a whole new way.

From stir-fries to stews, these recipes will satisfy your cravings while keeping your carb intake in check.

31+ Delicious Keto Chinese Eggplant Recipes to Satisfy Your Cravings

With its tender flesh and ability to take on a variety of flavors, Chinese eggplant is a keto cook’s secret weapon. Whether you’re looking for a quick and easy weeknight dinner or a flavorful side dish to complement your main course, these 31+ keto Chinese eggplant recipes will have you covered.

Not only do they provide the perfect balance of flavors and textures, but they also keep your meals fresh, exciting, and keto-friendly.

So, grab your eggplant and start experimenting with these delicious recipes—you won’t be disappointed

Keto Chinese Eggplant Stir-Fry

This Keto Chinese Eggplant Stir-Fry is a flavorful, low-carb dish packed with crispy eggplant and a savory, tangy sauce. It’s perfect for those looking for a healthy, keto-friendly alternative to takeout. The combination of rich flavors from the soy sauce, garlic, and sesame oil makes this stir-fry a great accompaniment to your low-carb meals.

Ingredients:

• 2 medium Chinese eggplants, sliced
• 2 tablespoons avocado oil (or olive oil)
• 3 cloves garlic, minced
• 2 tablespoons soy sauce or tamari (for gluten-free option)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon ginger, grated
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Green onions for garnish (optional)

Instructions:

1. Heat the avocado oil in a large skillet or wok over medium-high heat.
2. Add the sliced eggplants and cook until they soften and start to brown, about 5-7 minutes.
3. Push the eggplant to the side of the pan, and add minced garlic and ginger to the empty space. Stir-fry for about 30 seconds until fragrant.
4. Stir the eggplant, then pour in the soy sauce, rice vinegar, and sesame oil. Mix well, and cook for an additional 2-3 minutes to allow the flavors to meld.
5. If you like a bit of spice, add the red pepper flakes and stir to combine.
6. Season with salt and pepper to taste, and garnish with green onions before serving.

This stir-fry is a fantastic dish that’s quick to make and bursting with flavor. The eggplant soaks up all the savory sauce, creating a satisfying texture while keeping carbs low. It’s a great main or side dish for any keto meal plan and pairs well with other low-carb options like grilled chicken or fish. You’ll love how easy it is to prepare and how full of flavor it becomes!

Keto Chinese Eggplant with Garlic Sauce

This Keto Chinese Eggplant with Garlic Sauce is a delicious, garlic-infused, savory dish with a slightly sweet, tangy twist. The eggplant, simmered in a rich sauce made with garlic, soy sauce, and a hint of sweetener, offers a delightful balance of flavors that will make you forget it’s a low-carb meal.

Ingredients:

• 2 Chinese eggplants, cut into bite-sized pieces
• 1 tablespoon avocado oil (or olive oil)
• 5 cloves garlic, minced
• 1 tablespoon soy sauce or tamari
• 1 teaspoon apple cider vinegar
• 1 teaspoon monk fruit sweetener (or sweetener of choice)
• 1/2 teaspoon chili paste (optional)
• 1 tablespoon sesame oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the avocado oil in a large pan over medium heat. Add the eggplant pieces and cook, stirring occasionally, until they soften and begin to brown, about 8-10 minutes.
2. While the eggplant cooks, in a small bowl, combine the soy sauce, apple cider vinegar, monk fruit sweetener, and chili paste (if using). Stir well.
3. Once the eggplant is browned and tender, add the minced garlic to the pan. Sauté for 1-2 minutes until fragrant.
4. Pour the prepared sauce into the pan and mix well. Allow the sauce to thicken slightly, about 3-4 minutes.
5. Drizzle sesame oil over the eggplant and stir to combine.
6. Garnish with fresh cilantro and serve immediately.

The garlic sauce in this dish is incredibly flavorful and pairs wonderfully with the tender eggplant. The subtle sweetness from the monk fruit balances the salty soy sauce and the tang of the vinegar, creating a perfect harmony of flavors. This keto-friendly Chinese eggplant dish can be enjoyed as a main or side dish and works well with any protein of your choice. The minimal ingredients and quick cooking time make it an ideal meal when you’re short on time but still craving something delicious and satisfying.

Keto Chinese Eggplant with Pork Mince

This Keto Chinese Eggplant with Pork Mince is a hearty, protein-packed meal that combines the softness of eggplant with savory, juicy pork. The dish is flavored with a rich combination of garlic, soy sauce, and a bit of spice, creating a balanced, mouthwatering dish perfect for a keto diet.

Ingredients:

• 2 medium Chinese eggplants, cut into cubes
• 200g ground pork
• 2 tablespoons avocado oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon chili flakes (optional)
• 1 tablespoon sesame oil
• 1 tablespoon fresh basil or cilantro, chopped (for garnish)

Instructions:

1. Heat the avocado oil in a large pan over medium heat. Add the pork mince and cook, breaking it apart with a spoon until browned, about 5-7 minutes.
2. Add the garlic and ginger to the pan and cook for another 1-2 minutes, until fragrant.
3. Add the cubed eggplant to the pan and cook for 8-10 minutes, stirring occasionally, until the eggplant begins to soften.
4. Stir in the soy sauce, rice vinegar, and chili flakes (if using). Let the mixture simmer for another 5 minutes to allow the flavors to meld.
5. Drizzle with sesame oil and stir to combine.
6. Garnish with fresh herbs before serving.

The addition of ground pork to the Chinese eggplant creates a hearty, filling meal that’s perfect for dinner. The rich umami flavors from the soy sauce, paired with the earthy garlic and ginger, complement the tender eggplant and juicy pork beautifully. This dish is a great keto-friendly option when you want something both flavorful and

Keto Chinese Eggplant and Tofu Stir-Fry

This Keto Chinese Eggplant and Tofu Stir-Fry is a delightful vegetarian dish that combines the rich flavors of sautéed eggplant and tofu in a savory stir-fry sauce. The tofu adds a hearty, protein-packed element, while the eggplant absorbs the sauce, creating a dish that is satisfying and low in carbs.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 medium Chinese eggplants, sliced
• 2 tablespoons avocado oil
• 3 cloves garlic, minced
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon chili paste or sambal oelek (optional)
• 1 teaspoon sesame oil
• 2 tablespoons green onions, chopped (for garnish)

Instructions:

1. Press the tofu to remove excess moisture, then cut into cubes.
2. Heat the avocado oil in a wok or large skillet over medium-high heat. Add the tofu and sauté until golden and crispy on all sides, about 5-7 minutes. Remove the tofu and set aside.
3. In the same pan, add the garlic and cook for 1 minute until fragrant.
4. Add the sliced eggplant and cook for 8-10 minutes, stirring occasionally, until tender and browned.
5. Stir in the soy sauce, rice vinegar, and chili paste. Let everything cook together for another 3-4 minutes, allowing the sauce to thicken slightly.
6. Add the tofu back into the pan, drizzle with sesame oil, and stir gently to combine.
7. Garnish with green onions and serve immediately.

This stir-fry is a perfect option for those looking for a healthy, plant-based, keto-friendly meal. The tofu provides a satisfying texture while the eggplant soaks up all the rich, savory flavors from the sauce. This dish is easy to make, nutritious, and pairs well with other keto-friendly vegetables or as a standalone meal.

Keto Chinese Eggplant and Beef Stir-Fry

his Keto Chinese Eggplant and Beef Stir-Fry brings together tender slices of beef and eggplant in a savory, garlicky sauce. The combination of beef and eggplant offers a perfect balance of protein and healthy fats, making this dish both satisfying and keto-friendly.

Ingredients:

• 200g beef (sirloin or flank steak), thinly sliced
• 2 medium Chinese eggplants, cut into cubes
• 2 tablespoons avocado oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon soy sauce or tamari
• 1 tablespoon oyster sauce (optional)
• 1 tablespoon rice vinegar
• 1 teaspoon chili paste (optional)
• 1 teaspoon sesame oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat 1 tablespoon of avocado oil in a wok or large skillet over medium-high heat. Add the beef slices and cook for 2-3 minutes until browned. Remove the beef and set aside.
2. In the same pan, add the remaining tablespoon of avocado oil. Add the garlic and ginger, and cook for 1-2 minutes until fragrant.
3. Add the eggplant and cook for about 8-10 minutes until tender.
4. Stir in the soy sauce, oyster sauce (if using), rice vinegar, and chili paste. Let the mixture cook for another 3-4 minutes to allow the sauce to thicken.
5. Add the cooked beef back into the pan and toss to combine. Drizzle with sesame oil and stir to coat evenly.
6. Garnish with fresh cilantro and serve.

This dish is a fantastic way to enjoy the rich flavors of beef and eggplant while staying on track with your keto diet. The savory sauce, combined with the tender beef and eggplant, creates a deliciously satisfying meal that can be enjoyed on its own or paired with cauliflower rice for a complete keto-friendly dinner.

Keto Chinese Eggplant with Shrimp and Broccoli

Keto Chinese Eggplant with Shrimp and Broccoli is a healthy, vibrant dish that incorporates the mild taste of eggplant with the sweetness of shrimp and the crunch of broccoli. The combination of these ingredients makes for a protein-packed, nutrient-rich, and keto-friendly meal that’s bursting with flavor.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 2 medium Chinese eggplants, cut into cubes
• 1 small head of broccoli, cut into florets
• 2 tablespoons avocado oil
• 3 cloves garlic, minced
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon chili flakes (optional)
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the avocado oil in a large skillet or wok over medium heat. Add the shrimp and cook until they turn pink and are fully cooked, about 3-4 minutes. Remove the shrimp and set aside.
2. In the same pan, add the garlic and sauté for about 1 minute until fragrant.
3. Add the cubed eggplant and broccoli florets to the pan. Stir-fry for 5-7 minutes until the eggplant softens and the broccoli is tender-crisp.
4. Stir in the soy sauce, rice vinegar, and chili flakes (if using). Cook for another 2-3 minutes, allowing the sauce to thicken.
5. Add the cooked shrimp back into the pan, drizzle with sesame oil, and toss to combine.
6. 
   This dish is a perfect keto meal that brings together a mix of fresh flavors and textures. The shrimp adds a delightful sweetness that pairs beautifully with the savory eggplant and crunchy broccoli. The minimal ingredients and quick cooking time make this a great option for a healthy weeknight dinner that will keep you on track with your low-carb goals.

Keto Chinese Eggplant and Zucchini Stir-Fry

Keto Chinese Eggplant and Zucchini Stir-Fry is a light, low-carb vegetable dish that blends the softness of eggplant with the crispness of zucchini. This flavorful stir-fry is enhanced by garlic, soy sauce, and a dash of sesame oil, making it a perfect side dish or main meal.

Ingredients:

• 2 medium Chinese eggplants, sliced
• 2 medium zucchinis, sliced
• 2 tablespoons avocado oil
• 3 cloves garlic, minced
• 1 tablespoon soy sauce or tamari
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes (optional)
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Heat the avocado oil in a large skillet over medium-high heat. Add the eggplant slices and cook for 5-7 minutes until softened and slightly browned.
2. Add the zucchini slices and cook for another 3-5 minutes, stirring occasionally, until the zucchini is tender but still holds its shape.
3. Stir in the garlic and cook for another 1-2 minutes until fragrant.
4. Add the soy sauce, rice vinegar, and red pepper flakes (if using). Stir to coat the vegetables and cook for an additional 2-3 minutes.
5. Drizzle with sesame oil and toss to combine.
6. 
   This stir-fry is a simple yet delicious way to enjoy two keto-friendly vegetables together. The eggplant and zucchini provide a great balance of texture, and the sauce adds just the right amount of flavor to keep this dish exciting. It’s quick to make and can be served as a light main or a perfect side to any protein.

Keto Chinese Eggplant with Spicy Peanut Sauce

Keto Chinese Eggplant with Spicy Peanut Sauce is a bold and flavorful dish that combines the tenderness of eggplant with a creamy, spicy peanut sauce. The peanuts add richness, while the chili paste gives it an extra kick, making this dish both satisfying and keto-friendly.

Ingredients:

• 2 medium Chinese eggplants, sliced
• 2 tablespoons avocado oil
• 1 tablespoon soy sauce or tamari
• 2 tablespoons peanut butter (unsweetened)
• 1 tablespoon rice vinegar
• 1 teaspoon chili paste or sambal oelek
• 1 teaspoon sesame oil
• Crushed peanuts for garnish (optional)
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the avocado oil in a skillet over medium-high heat. Add the eggplant slices and cook, stirring occasionally, for 8-10 minutes until golden and tender.
2. In a small bowl, mix together the soy sauce, peanut butter, rice vinegar, chili paste, and sesame oil until smooth.
3. Pour the peanut sauce over the cooked eggplant and stir to coat evenly.
4. Cook for an additional 2-3 minutes to allow the sauce to thicken.
5. Garnish with crushed peanuts and fresh cilantro before serving.

This dish is a wonderful way to enjoy the creamy richness of peanut butter while keeping your carbs in check. The spicy peanut sauce is both savory and slightly sweet, complementing the mild flavor of the eggplant. It’s a simple yet indulgent keto meal that works great as a side dish or a light main.

Keto Chinese Eggplant and Chicken Stir-Fry

This Keto Chinese Eggplant and Chicken Stir-Fry is a flavorful, high-protein dish that combines lean chicken breast with tender eggplant in a savory sauce. The rich combination of soy sauce, garlic, and ginger makes this stir-fry a keto-friendly meal that’s both satisfying and easy to prepare.

Ingredients:

• 2 chicken breasts, thinly sliced
• 2 medium Chinese eggplants, sliced
• 2 tablespoons avocado oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes (optional)
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat 1 tablespoon of avocado oil in a wok or large skillet over medium-high heat. Add the sliced chicken and cook for about 5-7 minutes until browned and cooked through. Remove the chicken from the pan and set aside.
2. In the same pan, add the remaining tablespoon of avocado oil. Add the garlic and ginger, and cook for 1-2 minutes until fragrant.
3. Add the eggplant slices and cook for about 8-10 minutes until they begin to soften.
4. Stir in the soy sauce, rice vinegar, and red pepper flakes (if using). Let the sauce simmer for 2-3 minutes.
5. Add the cooked chicken back into the pan and toss everything together. Drizzle with sesame oil and stir to coat evenly.
6. Garnish with fresh cilantro and serve.

This stir-fry is a perfect keto meal that combines the lean protein of chicken with the satisfying texture of eggplant. The flavors are simple yet bold, thanks to the garlic, ginger, and soy sauce. It’s a quick and easy dinner option that’s full of flavor and ideal for anyone following a keto diet.

Keto Chinese Eggplant with Pork Belly

Keto Chinese Eggplant with Pork Belly is a rich, flavorful dish that pairs crispy, fatty pork belly with tender eggplant in a savory sauce. The pork belly adds a delightful richness to the dish, while the eggplant soaks up the bold flavors, making it a filling and keto-friendly meal.

Ingredients:

• 200g pork belly, sliced
• 2 medium Chinese eggplants, cut into cubes
• 2 tablespoons avocado oil
• 3 cloves garlic, minced
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon green onions, chopped (for garnish)

Instructions:

1. Heat the avocado oil in a large pan over medium-high heat. Add the pork belly slices and cook for 5-7 minutes until they become crispy and browned. Remove the pork belly and set aside.
2. In the same pan, add the garlic and cook for 1 minute until fragrant.
3. Add the cubed eggplant to the pan and cook for 8-10 minutes, stirring occasionally, until the eggplant becomes tender and slightly browned.
4. Stir in the soy sauce, rice vinegar, and sesame oil, and cook for another 3-4 minutes to allow the flavors to meld.
5. Add the cooked pork belly back into the pan and toss everything together to combine.
6. Garnish with chopped green onions and serve.

This dish offers a perfect balance of textures and flavors. The crispy pork belly and tender eggplant create a satisfying contrast, while the savory sauce ties everything together. It’s a rich and hearty keto meal that works well on its own or paired with a side of low-carb vegetables.

Keto Chinese Eggplant and Bell Pepper Stir-Fry

Keto Chinese Eggplant and Bell Pepper Stir-Fry is a vibrant and colorful dish full of flavor. The bell peppers add a subtle sweetness and crunch, while the eggplant absorbs the savory sauce, making this a delightful low-carb, keto-friendly meal.

Ingredients:

• 2 medium Chinese eggplants, sliced
• 2 bell peppers (red or yellow), thinly sliced
• 2 tablespoons avocado oil
• 3 cloves garlic, minced
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon chili flakes (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Heat the avocado oil in a large pan over medium-high heat. Add the eggplant slices and cook for about 8-10 minutes until they soften and start to brown.
2. Add the bell peppers and garlic to the pan and cook for another 3-5 minutes, stirring occasionally, until the peppers begin to soften.
3. Stir in the soy sauce, rice vinegar, sesame oil, and chili flakes (if using). Cook for an additional 2-3 minutes until everything is well coated and the sauce thickens slightly.
4. This stir-fry is a light and healthy keto dish that’s full of flavor. The bell peppers add a burst of sweetness, while the eggplant provides a soft, tender texture. The savory sauce brings everything together, making this dish a quick, nutritious, and satisfying meal.

Keto Chinese Eggplant with Sweet Chili Sauce

Keto Chinese Eggplant with Sweet Chili Sauce is a mouthwatering dish that combines the tender texture of eggplant with a slightly sweet and spicy chili sauce. This keto-friendly version of the popular sweet chili eggplant dish is perfect for those craving a low-carb indulgence.

Ingredients:

• 2 medium Chinese eggplants, cut into strips
• 2 tablespoons avocado oil
• 3 cloves garlic, minced
• 1 tablespoon soy sauce or tamari
• 2 tablespoons monk fruit sweetener (or preferred keto sweetener)
• 1 tablespoon rice vinegar
• 1 teaspoon chili paste or sambal oelek
• 1 teaspoon sesame oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the avocado oil in a skillet over medium-high heat. Add the eggplant strips and cook for 8-10 minutes, stirring occasionally, until tender and slightly browned.
2. In a small bowl, combine the soy sauce, sweetener, rice vinegar, chili paste, and sesame oil. Stir well to create the sweet chili sauce.
3. Pour the sauce over the cooked eggplant and cook for another 2-3 minutes until the eggplant absorbs the sauce.
4. Garnish with fresh cilantro and serve.

This dish offers a perfect balance of sweetness, spiciness, and savory flavors, all while keeping carbs low. The eggplant soaks up the sweet chili sauce, making each bite flavorful and satisfying. It’s an excellent keto-friendly dish that can be served as a side or main meal, ideal for those craving something with a little extra zing.

Keto Chinese Eggplant with Mushrooms

Keto Chinese Eggplant with Mushrooms is a hearty, earthy dish that pairs the delicate flavor of eggplant with the umami richness of mushrooms. This keto-friendly recipe is simple to make, healthy, and can serve as a side or main course, perfect for any meal.

Ingredients:

• 2 medium Chinese eggplants, sliced
• 200g mushrooms (shiitake, button, or cremini), sliced
• 2 tablespoons avocado oil
• 3 cloves garlic, minced
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Fresh thyme or parsley for garnish (optional)

Instructions:

1. Heat the avocado oil in a large skillet over medium-high heat. Add the eggplant slices and cook for 8-10 minutes, stirring occasionally, until the eggplant softens and begins to brown.
2. Add the mushrooms and garlic to the skillet and cook for another 4-5 minutes until the mushrooms release their moisture and become tender.
3. Stir in the soy sauce, rice vinegar, and sesame oil, allowing the flavors to meld together for 2-3 minutes.
4. Garnish with fresh thyme or parsley before serving.

This dish is a perfect keto option for those who love the combination of mushrooms and eggplant. The mushrooms bring a deep, umami flavor that enhances the dish, while the eggplant offers a soft, comforting texture. The savory sauce adds an extra layer of richness, making this an easy, flavorful, and filling meal.

Keto Chinese Eggplant and Cauliflower Rice Stir-Fry

Keto Chinese Eggplant and Cauliflower Rice Stir-Fry is a low-carb, veggie-packed dish that combines the softness of eggplant with cauliflower rice to create a satisfying meal. This dish is quick to prepare and full of bold flavors from the soy sauce, garlic, and sesame oil, making it a great keto option.

Ingredients:

• 2 medium Chinese eggplants, sliced
• 1 head of cauliflower, grated into rice-sized pieces
• 2 tablespoons avocado oil
• 3 cloves garlic, minced
• 1 tablespoon soy sauce or tamari
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• Fresh cilantro or green onions for garnish (optional)

Instructions:

1. Heat 1 tablespoon of avocado oil in a large pan over medium-high heat. Add the eggplant slices and cook for 8-10 minutes until soft and browned.
2. In another pan, heat the remaining tablespoon of avocado oil and add the grated cauliflower. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and cooked through.
3. Add the garlic to the pan with the eggplant and cook for 1-2 minutes until fragrant.
4. Stir in the soy sauce, rice vinegar, and sesame oil, cooking for another 2-3 minutes to combine the flavors.
5. This stir-fry is an excellent keto option, combining the satisfying texture of eggplant with the lightness of cauliflower rice. The garlic, soy sauce, and sesame oil create a flavorful base that enhances the natural taste of the vegetables. It’s an easy-to-make, low-carb dish that’s both filling and full of flavor, making it perfect for keto meal

Keto Chinese Eggplant with Crispy Shrimp

Keto Chinese Eggplant with Crispy Shrimp combines the rich flavors of tender eggplant with crispy, golden-brown shrimp. The shrimp adds a crunchy texture while the eggplant soaks up the savory sauce, making this a keto-friendly, protein-packed dish that’s both flavorful and satisfying.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 2 medium Chinese eggplants, cut into strips
• 1/4 cup almond flour (for breading shrimp)
• 2 tablespoons avocado oil
• 3 cloves garlic, minced
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon chili paste or sambal oelek (optional)
• 1 teaspoon sesame oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Dredge the shrimp in almond flour until fully coated and set aside.
2. Heat the avocado oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until golden brown and crispy. Remove the shrimp and set aside.
3. In the same skillet, add the garlic and cook for 1 minute until fragrant.
4. Add the eggplant strips to the pan and cook for 8-10 minutes, stirring occasionally, until the eggplant is tender.
5. Stir in the soy sauce, rice vinegar, and chili paste (if using). Cook for another 2-3 minutes to allow the sauce to thicken.
6. Add the crispy shrimp back into the pan, drizzle with sesame oil, and toss gently to combine.
7. This dish offers a delightful contrast between the crispy shrimp and tender eggplant, making it a fantastic keto-friendly meal. The savory sauce and crispy shrimp elevate the flavors of the eggplant, while keeping the carbs low. It’s a quick and easy dinner that feels indulgent without the guilt.

Keto Chinese Eggplant with Garlic Sauce

Keto Chinese Eggplant with Garlic Sauce is a simple yet flavorful dish that showcases the eggplant in a rich garlic sauce. The sauce, made with soy sauce, garlic, and sesame oil, enhances the natural flavor of the eggplant, making this a keto-friendly dish that’s perfect as a side or light main course.

Ingredients:

• 2 medium Chinese eggplants, sliced
• 3 tablespoons avocado oil
• 5 cloves garlic, minced
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon chili paste (optional)
• Fresh parsley or green onions for garnish

Instructions:

1. Heat the avocado oil in a large skillet over medium-high heat. Add the eggplant slices and cook for 8-10 minutes until they soften and become golden brown.
2. Add the minced garlic to the pan and cook for 1-2 minutes until fragrant.
3. Stir in the soy sauce, rice vinegar, sesame oil, and chili paste (if using). Let the sauce simmer for 2-3 minutes, allowing the eggplant to absorb the flavors.
4. esh parsley or green onions before serving.

This dish is a fantastic option for anyone looking for a quick, low-carb meal. The garlic sauce is packed with flavor and complements the eggplant perfectly. It’s a simple yet satisfying keto-friendly option that can be enjoyed as a side dish or as the main focus of your meal.

Keto Chinese Eggplant and Bok Choy Stir-Fry

Keto Chinese Eggplant and Bok Choy Stir-Fry combines the tenderness of eggplant with the crisp, fresh flavor of bok choy. Stir-fried in a savory sauce made with soy sauce and sesame oil, this dish is a great way to enjoy vegetables in a low-carb, keto-friendly meal that’s quick and easy to make.

Ingredients:

• 2 medium Chinese eggplants, sliced
• 2 bok choy heads, chopped
• 2 tablespoons avocado oil
• 3 cloves garlic, minced
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon chili flakes (optional)

Instructions:

1. Heat the avocado oil in a large skillet over medium-high heat. Add the eggplant slices and cook for 8-10 minutes until tender and browned.
2. Add the bok choy and garlic, and cook for an additional 3-5 minutes until the bok choy is wilted and tender.
3. Stir in the soy sauce, rice vinegar, sesame oil, and chili flakes (if using). Cook for another 2-3 minutes to allow the sauce to thicken and the vegetables to absorb the flavors.
4. Serve hot.

This stir-fry is a healthy and delicious keto meal that highlights the freshness of bok choy alongside the savory flavors of eggplant. The dish is simple, nutritious, and quick to make, making it a perfect low-carb dinner option when you’re short on time but still want something satisfying.

Keto Chinese Eggplant and Pork Stir-Fry

Keto Chinese Eggplant and Pork Stir-Fry is a savory and hearty dish that combines the rich flavors of ground pork with the tender texture of eggplant. The pork adds a savory depth of flavor while the eggplant soaks up the savory sauce, making this an ideal keto-friendly meal that’s both satisfying and easy to prepare.

Ingredients:

• 1/2 pound ground pork
• 2 medium Chinese eggplants, cut into cubes
• 2 tablespoons avocado oil
• 3 cloves garlic, minced
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat 1 tablespoon of avocado oil in a large pan over medium-high heat. Add the ground pork and cook until browned, breaking it apart with a spoon as it cooks, about 5-7 minutes. Remove the pork and set aside.
2. In the same pan, add the remaining tablespoon of avocado oil and sauté the garlic for 1-2 minutes until fragrant.
3. Add the cubed eggplant to the pan and cook for 8-10 minutes until softened and lightly browned.
4. Stir in the soy sauce, rice vinegar, and sesame oil, allowing the sauce to reduce and thicken for 2-3 minutes.
5. Add the cooked pork back into the pan and toss everything together until well combined.
   This pork and eggplant stir-fry is a perfect keto meal, rich in flavor and texture. The ground pork offers a savory depth, while the eggplant soaks up the sauce and becomes tender. It’s an easy, low-carb dish that is perfect for busy weeknights or meal prepping for the week ahead.

Keto Chinese Eggplant with Cauliflower and Pork

Keto Chinese Eggplant with Cauliflower and Pork is a savory, low-carb dish that combines the flavors of pork, eggplant, and cauliflower rice. This hearty stir-fry is a keto-friendly way to enjoy vegetables and protein in a satisfying and flavorful meal that’s perfect for any time of the day.

Ingredients:

• 1/2 pound ground pork
• 2 medium Chinese eggplants, sliced
• 1/2 head of cauliflower, grated into rice-sized pieces
• 2 tablespoons avocado oil
• 3 cloves garlic, minced
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Fresh basil or cilantro for garnish

Instructions:

1. Heat 1 tablespoon of avocado oil in a large pan over medium-high heat. Add the ground pork and cook until browned, about 5-7 minutes. Remove the pork and set aside.
2. In the same pan, add the remaining tablespoon of avocado oil and sauté the garlic for 1 minute until fragrant.
3. Add the eggplant slices and cook for 8-10 minutes until tender.
4. Stir in the grated cauliflower and cook for 4-5 minutes until the cauliflower rice is tender.
5. Add the soy sauce, rice vinegar, and sesame oil. Cook for another 2-3 minutes to allow the flavors to combine.
6. Add the cooked pork back into the pan and toss everything together.
7. Garnish with fresh basil or cilantro and serve.

This keto Chinese eggplant and cauliflower stir-fry is a great low-carb alternative to traditional stir-fries. The ground pork adds richness while the cauliflower rice provides a hearty base, making this dish filling and satisfying. It’s a nutritious and delicious meal that works perfectly for anyone on a keto diet.

Keto Chinese Eggplant with Cashews

Keto Chinese Eggplant with Cashews is a crunchy and savory stir-fry that combines the tender exture of eggplant with the nutty flavor of cashews. The dish is seasoned with a flavorful sauce and provides a satisfying combination of protein, healthy fats, and vegetables, making it an ideal keto-friendly meal.

Ingredients:

• 2 medium Chinese eggplants, sliced
• 1/4 cup unsalted cashews
• 2 tablespoons avocado oil
• 3 cloves garlic, minced
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Fresh cilantro for garnish

Instructions:

1. Heat the avocado oil in a large pan over medium-high heat. Add the eggplant slices and cook for 8-10 minutes until tender and golden brown.
2. In a separate pan, lightly toast the cashews for 2-3 minutes until golden and fragrant.
3. Add the garlic to the eggplant and cook for 1-2 minutes until fragrant.
4. Stir in the soy sauce, rice vinegar, and sesame oil. Cook for another 2-3 minutes to combine the flavors.
5. Add the toasted cashews and toss gently to combine.
6. Garnish with fresh cilantro before serving.

This dish is a delightful combination of crunchy cashews and tender eggplant, making it a perfect keto-friendly meal. The nutty flavor of the cashews pairs perfectly with the savory sauce, and the eggplant soaks up all the delicious flavors. It’s a quick, satisfying meal that’s perfect for a keto dinner or lunch.

Note: More recipes are coming soon