Low Fat Stir Fried Eggplant
Elevate your weeknight dinner with this incredibly flavorful and healthy **Low Fat Stir-Fried Eggplant** recipe! Perfect for those looking for a lighter yet satisfying meal, this dish combines tender, golden-brown eggplant cubes coated in a savory, ginger-garlic soy sauce glaze. Using just a touch of sesame oil and a non-stick cooking spray, it keeps the fat content low without sacrificing richness. The gentle heat of optional red pepper flakes and the freshness of green onions create a perfect balance of flavors in every bite. Ready in just 25 minutes, this quick and easy stir-fry pairs beautifully with steamed rice, quinoa, or noodles, making it a versatile and wholesome addition to your recipe rotation. Perfect for vegan, vegetarian, and low-fat diets!
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Ingredients
- 2 pieces Eggplant (medium, diced into 1-inch cubes)
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 2 stalks Green onions (sliced, white and green parts separated)
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Sesame oil (for flavor)
- 1 spray Cooking spray (non-stick, or a very small amount of neutral cooking oil like avocado oil)
- 0.25 teaspoon Red pepper flakes (optional, for heat)
Directions
Step 1
Prepare the eggplant by washing thoroughly and dicing into 1-inch cubes. If the eggplant is particularly large or has thick skin, you may peel it.
Step 2
In a small bowl, whisk together the soy sauce, rice vinegar, grated ginger, minced garlic, and cornstarch dissolved in 2 tablespoons of water. Set the sauce aside.
Step 3
Heat a large non-stick skillet or wok over medium-high heat. Coat it lightly with cooking spray, or use a few drops of neutral cooking oil if preferred.
Step 4
Add the eggplant cubes to the hot skillet and stir-fry for 8-10 minutes, stirring frequently, until the eggplant becomes tender and slightly golden. If the skillet gets too dry, add 1-2 tablespoons of water to prevent sticking.
Step 5
Reduce the heat to medium. Pour the prepared sauce over the cooked eggplant and stir well to coat evenly.
Step 6
Add the white parts of the sliced green onions and optional red pepper flakes. Toss and cook for an additional 3-4 minutes until the sauce thickens and clings to the eggplant.
Step 7
Finish by drizzling with sesame oil for flavor and tossing in the green parts of the green onions.
Step 8
Remove from heat and serve immediately. This dish pairs well with steamed rice, quinoa, or noodles for a complete meal!
Nutrition Facts
| Serving size | (444.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 182.0 |
| Total Fat 6.0g | 0% |
| Saturated Fat 0.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1014.4mg | 0% |
| Total Carbohydrate 28.7g | 0% |
| Dietary Fiber 10.7g | 0% |
| Total Sugars 12.2g | |
| Protein 8.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 62.0mg | 0% |
| Iron 2.5mg | 0% |
| Potassium 843.8mg | 0% |
Source of Calories