Chinese Eggplant Stir-Fry with Zucchini
Forget about take away! This Asian eggplant and zucchini recipe is your new go-to mid-week lunch or dinner. With only 6 simple ingredients it will take you less than 30 minutes from start to finish.
Servings: 2 people
Ingredients
- 1 large eggplant diced
- 2 medium size zucchinis diced
- 1 teaspoon raw sugar or your favorite sweetener
- 3 tablespoon light soy sauce, I use tamari for gluten-free version
- 2 cm fresh ginger minced or grated
- 2 garlic cloves, minced
- 4 tablespoon extra virgin olive oil
- 2 teaspoon sesame seeds roasted
- 2 spring onions, white and green parts sliced
Instructions
- Make sure you have all ingredients ready to go before you start cooking!
- In a small bowl, whisk together soy sauce (or tamari) and brown sugar until the sugar dissolves. Set aside.
- Heat 2 tbsp of olive oil in a wok or large skillet over medium-high heat. Add zucchini and cook until golden brown, about 3-4 minutes. Remove and set aside.
- Add remaining olive oil and cook eggplant until tender, about 5-7 minutes.
- Add ginger and garlic to the wok, cook briefly until fragrant.
- Add cooked zucchinis along with spring onions and soy sauce mix. Mix.
- Stir in the soy sauce and sugar mixture. Cook for 1-2 minutes, stirring constantly.
- Sprinkle with sesame seeds and serve.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
- Leftovers can be reheated in a pan or enjoyed cold.
Nutrition:
Calories 251 | Total Fat 14 g | Saturated Fat 2 g | Monounsaturated Fat 10 g | Sodium 2800 mg | Potassium 320 mg | Total Carbohydrate 10 g | Dietary Fiber 4 g | Sugars 6 g | Protein 3 g | Vitamin C 5% * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.