Low Fat Eggplant Stir-Fry
Discover the ultimate weeknight dinner with this flavorful and guilt-free Low Fat Eggplant Stir-Fry! Packed with tender cubes of eggplant, vibrant bell peppers, and aromatic ginger and garlic, this quick and easy recipe comes together in just 30 minutes. A savory sauce made with low sodium soy sauce, rice vinegar, and a touch of honey provides the perfect balance of salty, tangy, and sweet, while a hint of sesame oil adds nutty depth without excess fat. Finished with a sprinkle of scallions and sesame seeds for added freshness and crunch, this stir-fry is a wholesome, plant-based delight that pairs beautifully with steamed rice or noodles. Perfect for anyone seeking a healthier take on stir-fry classics, this dish will satisfy your cravings without compromising on flavor.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 medium eggplant
- 1 large red bell pepper
- 1 large green bell pepper
- 1 medium onion
- 3 garlic cloves
- 3 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1 inch ginger
- 2 scallions
- 1 teaspoon sesame seeds
Directions
Step 1
Cut the eggplant into bite-sized cubes. Sprinkle lightly with salt, set aside for 10 minutes, then rinse and pat dry.
Step 2
Slice the bell peppers and onion into thin strips. Mince the garlic cloves and grate the ginger.
Step 3
In a small bowl, mix the soy sauce, rice vinegar, honey, cornstarch, and water until smooth. Set aside.
Step 4
Heat a large non-stick skillet or wok over medium-high heat. Add sesame oil.
Step 5
Once the oil is hot, add the garlic and ginger. Stir-fry for about 30 seconds until fragrant.
Step 6
Add the onions and peppers to the pan, and stir-fry for 3-4 minutes until they start to soften.
Step 7
Add the eggplant to the skillet, and stir-fry for another 5-6 minutes until the eggplant is tender.
Step 8
Pour the soy sauce mixture over the vegetables and stir well to coat. Cook for an additional 2-3 minutes until the sauce has thickened.
Step 9
Slice the scallions and sprinkle over the stir-fry along with sesame seeds.
Step 10
Serve immediately with rice or noodles.
Nutrition Facts
| Serving size | (1091.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 504.7 |
| Total Fat 17.9g | 0% |
| Saturated Fat 2.7g | 0% |
| Polyunsaturated Fat 7.1g | |
| Cholesterol 0mg | 0% |
| Sodium 2334.7mg | 0% |
| Total Carbohydrate 79.6g | 0% |
| Dietary Fiber 24.9g | 0% |
| Total Sugars 40.8g | |
| Protein 16.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 162.4mg | 0% |
| Iron 4.3mg | 0% |
| Potassium 2351.7mg | 0% |
Source of Calories