Low Fat Eggplant Stir-Fry
Delight in the vibrant flavors and health-conscious approach of this Low Fat Eggplant Stir-Fry, a quick and easy weeknight dinner that's bursting with color and taste! Featuring bite-sized eggplant cubes, crisp red and green bell peppers, and a medley of aromatics like garlic and ginger, this stir-fry is lightly coated in a savory homemade sauce made from low-sodium soy sauce, rice vinegar, and a touch of honey. With just a teaspoon of sesame oil and minimal prep, this dish is a guilt-free option for those seeking heart-healthy meals without sacrificing flavor. Ready in only 30 minutes, it’s perfect served over rice or noodles and topped with scallions and sesame seeds for an irresistible Asian-inspired finish. Ideal for vegetarians and those craving nutrient-packed, low-fat recipes, this stir-fry transforms everyday ingredients into a restaurant-quality dish!
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Recipe Information
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
Instructions
Cut the eggplant into bite-sized cubes. Sprinkle lightly with salt, set aside for 10 minutes, then rinse and pat dry.
Slice the bell peppers and onion into thin strips. Mince the garlic cloves and grate the ginger.
In a small bowl, mix the soy sauce, rice vinegar, honey, cornstarch, and water until smooth. Set aside.
Heat a large non-stick skillet or wok over medium-high heat. Add sesame oil.
Once the oil is hot, add the garlic and ginger. Stir-fry for about 30 seconds until fragrant.
Add the onions and peppers to the pan, and stir-fry for 3-4 minutes until they start to soften.
Add the eggplant to the skillet, and stir-fry for another 5-6 minutes until the eggplant is tender.
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.
Slice the scallions and sprinkle over the stir-fry along with sesame seeds.
Serve immediately with rice or noodles.
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2335 mg | 102% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 40.8 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2352 mg | 50% | |
*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.
