Eggplant Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2tbsp Olive OilOne Eggplant, cubed4 small baby zucchini, quartered and cubedTwo medium onions, sliced2tbsp Soy Sauce1tbsp Worcestershire SauceGarlic Powder, pepper to taste
Cut in half each small zucchini, then slice into half moons. Remove peel from eggplant and dice into large cubes. Peel then slice onions.
In saute pan, heat 1tbsp olive oil (can add more later if needed), or use vegetable cooking spray to cut back on fat and calories. Add vegetables and sprinkle with pepper and garlic powder to taste. When vegetables are still tender-crisp, add soy sauce and worcestershire and continue cooking until desired doneness. Sprinkle each serving with sesame seeds for crunch, if desired.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user AUNTMAYOR.
In saute pan, heat 1tbsp olive oil (can add more later if needed), or use vegetable cooking spray to cut back on fat and calories. Add vegetables and sprinkle with pepper and garlic powder to taste. When vegetables are still tender-crisp, add soy sauce and worcestershire and continue cooking until desired doneness. Sprinkle each serving with sesame seeds for crunch, if desired.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user AUNTMAYOR.
Nutritional Info Amount Per Serving
- Calories: 82.4
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 335.4 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 2.8 g
- Protein: 1.9 g
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