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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 114.9
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 713.6 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 8.8 g
  • Protein: 4.8 g

View full nutritional breakdown of Eggplant Stir Fry (HG) calories by ingredient
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Eggplant Stir Fry (HG)


Number of Servings: 1


    1 tbsp. reduced-sodium/lite soy sauce
    2 tsp. sweet Asian chili sauce (I used sriracha)
    1 no-calorie sweetener packet (like Splenda or Truvia)
    1/4 tsp. crushed red pepper flakes
    350g eggplant cut into 1" cubes (Chinese or Japanese eggplant, if available)
    1 tsp. minced garlic


Serve over shirataki noodles or spaghetti squash for low carb! Add shiitake mushrooms, too!


To make the sauce, in a small bowl, combine 1/4 cup cold water and add soy sauce, chili sauce, sweetener, and red pepper flakes. Mix well.

Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. Cook and stir eggplant until mostly softened, 8 - 10 minutes.

Add garlic and continue to cook and stir until eggplant is soft and garlic is fragrant, about 2 minutes.

Stir sauce mixture, and add to the wok. Add scallions, and cook and stir until sauce has thickened, about 1 minute. Eat up!

Serving Size: 1

TAGS:  Vegetarian Meals |

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