Eggplant Stir Fry
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Eggplant Stir Fry calories by ingredient
Introduction
Quick and easy way to prepare fresh vegetables! Quick and easy way to prepare fresh vegetables!Number of Servings: 6
Ingredients
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2tbsp Olive Oil
One Eggplant, cubed
4 small baby zucchini, quartered and cubed
Two medium onions, sliced
2tbsp Soy Sauce
1tbsp Worcestershire Sauce
Garlic Powder, pepper to taste
Directions
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.