Eggplant stirfry
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 51.1
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 909.3 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 2.0 g
- Protein: 2.0 g
View full nutritional breakdown of Eggplant stirfry calories by ingredient
Introduction
I needed to use up a skinny eggplant that I bought at the farmer's market because it was getting squishy. This is the result I needed to use up a skinny eggplant that I bought at the farmer's market because it was getting squishy. This is the resultNumber of Servings: 2
Ingredients
-
1 skinny eggplant
.25 chopped onion
1/2 cup chopped cauliflower
2 radishes, chopped
3 strips of red bell peppers, chopped
2 tbsp soy sauce
1 cup leafy greens of choice
1 tbsp coconut oil
Directions
1. Heat coconut oil in pan until hot.
2. Cut up all vegetables.
3. Add vegetables and soy sauce to pan, except leafy greens, and stirfry until crisp tender
4. During the last few minutes of cooking, add the leafy greens and mix in.
5. When greens are bright green (2-3 minutes), remove from heat and enjoy
Serving Size: Makes 2, 50 calorie servings
Number of Servings: 2
Recipe submitted by SparkPeople user CBROTHERS0528.
2. Cut up all vegetables.
3. Add vegetables and soy sauce to pan, except leafy greens, and stirfry until crisp tender
4. During the last few minutes of cooking, add the leafy greens and mix in.
5. When greens are bright green (2-3 minutes), remove from heat and enjoy
Serving Size: Makes 2, 50 calorie servings
Number of Servings: 2
Recipe submitted by SparkPeople user CBROTHERS0528.