Eggplant Stir-fry

Name: Eggplant Stir-fry
Ingredients: ½ large eggplant, cubed; 2 cloves garlic, minced; ½ cup onions; 2 tbsp soy sauce, (low-sodium or Braggs Aminos); ½ red bell pepper, sliced; ½ yellow bell pepper, sliced; ½ green bell pepper, sliced; 2 lg. carrots, shaved; 2 tbsp low sodium soy sauce; 1 tbsp olive oil or coconut oil; 1 tsp sesame oil; 2 cups mushrooms, sliced; lite salt and ground black pepper to taste; 2 cups spinach, Bok Choy, kale, or Swiss chard

Home / Recipes / Eggplant Stir-fry

By: Tracy Archuleta

CategoryMain Dish

Yields1 Serving

½ large eggplant, cubed

2 cloves garlic, minced

½ cup onions

2 tbsp soy sauce, (low-sodium or Braggs Aminos)

½ red bell pepper, sliced

½ yellow bell pepper, sliced

½ green bell pepper, sliced

2 lg. carrots, shaved

2 tbsp low sodium soy sauce

1 tbsp olive oil or coconut oil

1 tsp sesame oil

2 cups mushrooms, sliced

lite salt and ground black pepper to taste

2 cups spinach, Bok Choy, kale, or Swiss chard

Sprinkle lite salt evenly over both sides of eggplant slices; set aside for 5 minutes

Cut eggplant into cubes

Cook and stir garlic, onions and soy sauce together in a large skillet over medium heat

Stir mushrooms, bell peppers, carrots and black pepper; continue cooking 2 to 3 minutes.

Heat olive oil in a separate skillet over medium heat.

Cook eggplant in hot olive oil until lightly browned and add sesame oil.

Stir in vegetable mixture and spinach; cook and stir until the spinach wilts, 2 to 3 minutes.

Ingredients