Eggplant Stir Fry
- Number of Servings: 4
Ingredients
Stir Fry1 Tbsp Olive Oil2 Eggplants, sliced3 Garlic cloves, diced1 c. Mushrooms, chopped4 Green Onions, sliced1/2 c. White Wine3 Tbsp. White Miso3 Tbsp. Low Sodium Soy SauceBedding1 Tbsp. Low Sodium Soy Sauce2 c. Cabbage, sliced1 c. Carrot, julienne
Stir Fry
1. Saute eggplant, garlic, mushroom in olive oil.
2. Add green onion, miso, wine, and soy sauce
3. Simmer until liquid evaporates down
Bedding
1. Heat soy sauce until sizzling
2. Add sliced cabbage and carrot.
3. Fry until vegetables are softened and caramelized
4. Divide bedding amongst four plates and top with stir fry to serve.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ROWINGUNL.
1. Saute eggplant, garlic, mushroom in olive oil.
2. Add green onion, miso, wine, and soy sauce
3. Simmer until liquid evaporates down
Bedding
1. Heat soy sauce until sizzling
2. Add sliced cabbage and carrot.
3. Fry until vegetables are softened and caramelized
4. Divide bedding amongst four plates and top with stir fry to serve.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ROWINGUNL.
Nutritional Info Amount Per Serving
- Calories: 205.6
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 908.0 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 10.8 g
- Protein: 7.4 g
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