Mediterranean Diet Di San Xian (Three Earthy Delights)

Infuse your dinner table with a harmonious blend of Mediterranean and Chinese culinary traditions with this Mediterranean Diet Di San Xian (Three Earthy Delights) recipe. This vibrant vegetarian dish is a nutritious spin on the classic Chinese stir-fry, featuring tender eggplant, golden-crisp potatoes, and sweet bell peppers, all sautéed in heart-healthy extra virgin olive oil. Aromatic Mediterranean herbs like oregano and thyme pair beautifully with garlic to create a fragrant, slightly rustic flavor profile, while fresh basil adds a refreshing finish. Ready in just 50 minutes, this colorful and hearty dish is perfect as a standalone main or a versatile side option. Bursting with bold, earthy flavors and packed with vegetables, this recipe is a delicious, healthy addition to your Mediterranean-inspired meal plan.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 3 medium potatoes
• 1 large red bell pepper
• 1 large green bell pepper
• 4 tablespoons extra virgin olive oil
• 3 cloves garlic
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 10 leaves fresh basil leaves

Directions

Step 1

Begin by preparing the vegetables. Peel and cut the potatoes into 1-inch cubes. Slice the eggplants into 1-inch thick pieces. Seed and cut the bell peppers into 1-inch strips. Peel and mince the garlic cloves.

Step 2

In a large skillet or wok, heat 2 tablespoons of olive oil over medium heat. Once hot, add the potatoes. Cook them for about 10 minutes, stirring occasionally, until they are golden and slightly crispy on the outside. Remove the potatoes from the pan and set aside.

Step 3

In the same skillet, add another tablespoon of olive oil. Add the eggplant slices and cook for about 7 minutes, stirring occasionally, until they are softened and golden brown. Remove the eggplant from the pan and set aside with the potatoes.

Step 4

Add the remaining tablespoon of olive oil to the skillet. Add the bell peppers and cook for about 5 minutes, stirring occasionally, until they are tender. Then, add the minced garlic, dried oregano, and dried thyme. Stir and cook for another 1 minute until the garlic is fragrant.

Step 5

Return the potatoes and eggplant to the skillet. Add the sea salt and black pepper. Gently toss everything together in the skillet to combine the flavors. Cook for an additional 5 minutes to ensure all ingredients are heated through.

Step 6

Remove from heat and garnish with fresh basil leaves before serving. Serve warm as a main dish or as a side accompaniment.

Nutrition Facts

Serving size	(1911.6g)

Amount per serving	% Daily Value*
Calories	1390.0

Total Fat 59.6g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 0.9g
Cholesterol 0mg	0%
Sodium 3561.2mg	0%
Total Carbohydrate 206.3g	0%
Dietary Fiber 50.0g	0%
Total Sugars 51.3g
Protein 28.7g	0%

Vitamin D 0IU	0%
Calcium 256.0mg	0%
Iron 11.4mg	0%
Potassium 6176.8mg	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: 36.3%

Protein: 7.8%

Carbs: 55.9%