Eggplant and Spinach Stir-Fry with Garlic Butter
A savory stir-fry combining tender eggplant and vibrant spinach cooked in garlic-infused butter, a flavorful low-carb keto vegetable dish. This asian fusion-inspired keto (keto, low carb) ready in about 25 minutes pairs washed fresh spinach leaves, unsalted butter, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium (about 1 lb), cut into 1-inch cubes eggplant
- 4 cups, washed fresh spinach leaves
- 3 tbsp unsalted butter
- 4, minced garlic cloves
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp unsalted butter in a large skillet over medium-high heat until melted and foaming. Add 1 lb cubed eggplant and 1/2 tsp salt, sautéing for 8-10 minutes, stirring occasionally, until eggplant is golden brown and tender.
- Step 2: Push the eggplant to the side of the skillet and add remaining 1 tbsp butter along with 4 minced garlic cloves and 1/4 tsp red pepper flakes. Cook garlic for 1 minute until fragrant but not browned.
- Step 3: Add 4 cups fresh spinach leaves, 2 tbsp soy sauce, and 1/4 tsp black pepper to the skillet. Stir everything together and cook for 2-3 minutes until spinach is wilted and coated in garlic butter sauce.
- Step 4: Taste and adjust seasoning with additional salt if needed. Serve hot as a keto-friendly vegetable side or light main.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Eggplant and Spinach Stir-Fry with Garlic Butter take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Eggplant and Spinach Stir-Fry with Garlic Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep washed fresh spinach leaves from drying out.
Can I substitute ingredients in Eggplant and Spinach Stir-Fry with Garlic Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Eggplant and Spinach Stir-Fry with Garlic Butter for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Eggplant and Spinach Stir-Fry with Garlic Butter keto?
Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
