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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 100.5
  • Total Fat: 7.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 45.2 mg
  • Total Carbs: 9.4 g
  • Dietary Fiber: 2.4 g
  • Protein: 1.5 g

View full nutritional breakdown of Eggplant and Leek Stirfry calories by ingredient
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Eggplant and Leek Stirfry

Submitted by: ERIKA05

Introduction

A quick, satisfying veggie stir-fry. Serve over rice. Recycles well as a salad topping or omelet filler. A quick, satisfying veggie stir-fry. Serve over rice. Recycles well as a salad topping or omelet filler.
Number of Servings: 4

Ingredients

    2 chinese eggplants, sliced in half lengthwise and cubed
    1 medium cooking onion, roughly chopped
    1 large leek, white and pale green parts only, sliced crosswise
    2 tbsp olive oil
    1/4 cup fat free low sodium chicken broth
    2 tbsp carraway seeds
    freshly ground pepper and sea salt to taste
    1/2 cup fresh cilantro, washed and roughly chopped

Directions

Salt cubed eggplant for 15-20 minutes to draw out water.
Meanwhile, sautee chopped leek and onion in olive oil until just soft. Add caraway seeds.
Rinse salted eggplant thoroughly and add to skillet with onions and leek, sauteing until eggplant begins to soften.
Pour chicken broth into skillet, increasing heat until broth begins to steam.
Cook, stirring regularly, for about 10 more minutes, or until eggplant is soft and broth has been absorbed. Remove from heat and stir in cilantro.
Serve over rice or cous-cous, garnishing with additional sprigs of cilantro and seasoning with salt and pepper. Also good with freshly squeezed lemon juice, according to your taste.

Number of Servings: 4

Recipe submitted by SparkPeople user ERIKA05.






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