Anti-Inflammatory Korean Eggplant with Probiotic Seasonings
⏱️ 35 minutes👥 4 servings❤️ Taste: /10
Nutrition Facts
Calories
135
Protein
3g
Carbs
8g
Fiber
5g
Health Benefits
Gut Health8/10
Anti-Inflammatory9/10
Blood Sugar Control9/10
Ingredients
- •- 2 medium Japanese eggplants, cut into 3-inch strips
- •- 2 tablespoons avocado oil (lower inflammation than vegetable oil)
- •- 3 tablespoons kimchi juice (adds probiotics and flavor)
- •- 2 tablespoons coconut aminos (lower glycemic than soy sauce)
- •- 2 green onions, finely chopped
- •- 3 garlic cloves, minced (about 1 tablespoon)
- •- 1 tablespoon toasted sesame oil
- •- 1 tablespoon sesame seeds
- •- 1 teaspoon gochugaru (Korean red pepper flakes)
- •- 1/2 teaspoon monk fruit sweetener (optional)
Instructions
- 11. Steam eggplant strips until tender, about 8 minutes
- 22. Heat avocado oil in large skillet over medium heat
- 33. Add steamed eggplant, stir-fry until lightly browned, about 5 minutes
- 44. Mix kimchi juice, coconut aminos, minced garlic in small bowl
- 55. Pour sauce over eggplant, toss gently until coated
- 66. Add sesame oil, green onions, gochugaru, and sesame seeds
- 77. Toss briefly and serve warm or at room temperature
Smart Substitutions
Soy sauce→Coconut aminos
Lower sodium, no wheat, better blood sugar response
💡 65% reduction
Sugar→Monk fruit sweetener
Zero glycemic impact, maintains sweetness without insulin spike
💡 No spike
Vegetable oil→Avocado oil
Higher in omega-3s, more stable at high heat, anti-inflammatory
💡 No change