Stir-Fry Eggplant
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
Yield:3 servings
- ½cup chopped green onions
- 2large cloves garlic, minced
- 2tablespoons vegetable oil
- 1one-pound eggplant, peeled and cut in strips 3 inches long and ½ inch wide
- ½cup chicken broth
- 1 to 2teaspoons soy sauce
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)
139 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 3 grams protein; 208 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Sauté onions and garlic in hot oil for 2 minutes.
- Step 2
Arrange eggplant in single layer in skillet. Cook about 4 minutes, turning to brown lightly on both sides.
- Step 3
Add broth and soy sauce; cover and simmer about 15 minutes, until eggplant is tender.
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Comments
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Maria Markham Thompson
Adding about a half inch of ginger gives a nice kick.
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