Eggplant Stir Fry
Eggplant Stir Fry is a delicious dish made with eggplants and other vegetables, drenched in the umami flavors of tamari.
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Servings: 4 servings
Calories: 189kcal
Ingredients
- 1 large eggplants diced
- 1/4 cup olive oil or 1/2 cup vegetable broth for sauteing veggies
- 1 medium onions sliced
- 2 cloves garlic chopped
- 1 medium carrots peeled and chopped
- 1 medium red bell pepper sliced
- 1 medium green bell pepper sliced
- 2 small dried chilies halved, or 1/4 teaspoon cayenne pepper powder
- 2 tablespoons Tamari or Bragg's Liquid Aminos
- 1 teaspoon black pepper optional
- 1/2 teaspoon salt or season to taste
Instructions
- Cut the eggplants into 1-inch cubes and place them in a large bowl.
- Add ¼ cup olive oil, salt, and pepper and mix well.
- Place the eggplant on the baking tray evenly and place it in a preheated oven at 425 degrees F for 30 minutes. Flip the eggplant when it is halfway cooked.
- In the meanwhile, heat oil in a large skillet.
- Add onions, garlic, carrots, bell peppers, and dried chilies.
- Saute for 3 to 5 minutes until the carrots start getting soft.
- Next, add tamari and continue to cook for 3 to 4 minutes.
- Add baked eggplant, and stir for a minute or so until every ingredient is well combined.
Nutrition
Calories: 189kcal | Carbohydrates: 15g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 810mg | Potassium: 503mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3685IU | Vitamin C: 68mg | Calcium: 34mg | Iron: 1mg