Eggplant Stir Fry
Skip the Chinese take out and make a homemade eggplant stir fry instead. Simple and quick weeknight dinner.
Servings: 4
Calories: 152kcal
Ingredients
- 2 Tablespoon olive oil
- 2 cloves garlic minced
- 1 large eggplant diced
- ½ Cup vegetable broth
- ¼ Cup soy sauce
- 1 Tablespoon chili garlic sauce
- 1 Tablepoon ginger minced
- 1 teaspoon sesame oil
- 1 Tablespoon rice vinegar
- 2 teaspoon cornstarch
- 4 Cup packed greens any of or a combination of spinach, baby bok choy, baby red and green chard
Instructions
- In a bowl, whisk together vegetable broth, soy sauce, chili garlic sauce, ginger, sesame oil, rice vinegar and cornstarch. Set aside.
- Heat oil in a wok or skillet over medium/high heat. Add garlic and cook just until fragrant, 1-2 min. Add eggplant and cook, stirring occasionally, 5 min.
- Stir in broth mixture and greens. Cook, stirring occasionally, just until greens are wilted and sauce has started to thicken.
- Serve over prepared rice or noodles.
Notes
Recipe inspired/adapted from these two recipes:
Baby Bok Choy with Eggplant andTofu
Spicy Eggplant, Pork and Tofu Stir Fry Nutritional Data is for stir fry as is - does not include rice or noodles.
Baby Bok Choy with Eggplant andTofu
Spicy Eggplant, Pork and Tofu Stir Fry Nutritional Data is for stir fry as is - does not include rice or noodles.
Nutrition
Calories: 152kcal | Carbohydrates: 15g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1293mg | Potassium: 300mg | Fiber: 6g | Sugar: 8g | Vitamin A: 10617IU | Vitamin C: 109mg | Calcium: 277mg | Iron: 2mg