Heart-Healthy Eggplant Stir-Fry

Elevate your weeknight dinners with this vibrant and nutritious Heart-Healthy Eggplant Stir-Fry, a flavor-packed, veggie-forward dish perfect for those looking to eat clean without sacrificing taste. Loaded with tender cubes of eggplant, crisp broccoli florets, sweet red bell peppers, and julienned carrots, this stir-fry delivers a colorful medley of textures and wholesome goodness in every bite. Infused with the bold flavors of garlic, fresh ginger, and a savory low-sodium soy sauce glaze, this recipe is a guilt-free delight designed to be light on salt yet rich in taste. With minimal prep and a quick 15-minute cook time, it’s an easy, heart-smart meal ideal for busy weeknights. Garnished with sesame seeds and green onions for a finishing touch of crunch and freshness, this stir-fry is perfect over steamed brown rice or quinoa. Whether you're vegetarian or just exploring meatless meals, this dish is a must-try for healthy, balanced eating.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 medium eggplant
• 1 medium red bell pepper
• 2 cups broccoli florets
• 1 medium carrot
• 3 cloves garlic
• 1 inch piece fresh ginger
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 1 teaspoon cornstarch
• 0.25 cup water
• 2 stalks green onions
• 1 tablespoon sesame seeds
• 1 tablespoon olive oil
• 0.5 teaspoon black pepper

Directions

Step 1

Wash the eggplant and cut it into bite-sized cubes.

Step 2

Slice the red bell pepper into thin strips and set aside.

Step 3

Peel and slice the carrot into thin julienne strips.

Step 4

Finely chop the broccoli florets to ensure even cooking.

Step 5

Mince the garlic cloves and grate the fresh ginger.

Step 6

In a small bowl, combine the low-sodium soy sauce, rice vinegar, water, and cornstarch. Stir until the cornstarch is fully dissolved and set aside.

Step 7

Heat the olive oil in a large non-stick skillet or wok over medium-high heat.

Step 8

Add the eggplant cubes to the skillet and stir-fry for 5-6 minutes, or until the eggplant is golden brown and begins to soften.

Step 9

Add the garlic and ginger to the pan, stir-frying for an additional minute until fragrant.

Step 10

Toss in the red bell pepper, broccoli, and carrot, and continue to stir-fry for 4-5 minutes, ensuring the vegetables remain crisp-tender.

Step 11

Pour the soy sauce mixture over the vegetables, stirring constantly as the sauce thickens, about 1-2 minutes.

Step 12

Drizzle with sesame oil and toss to evenly coat the vegetables.

Step 13

Season with black pepper to taste and sprinkle with sesame seeds just before serving.

Step 14

Garnish with chopped green onions and serve hot.

Nutrition Facts

Serving size	(1043.8g)

Amount per serving	% Daily Value*
Calories	724.6

Total Fat 48.5g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 15.5g
Cholesterol 0mg	0%
Sodium 2188.1mg	0%
Total Carbohydrate 63.2g	0%
Dietary Fiber 25.8g	0%
Total Sugars 26.8g
Protein 22.0g	0%

Vitamin D 0IU	0%
Calcium 210.1mg	0%
Iron 6.5mg	0%
Potassium 1730.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.2%

Protein: 11.3%

Carbs: 32.5%