Low Fat Stir Fried Eggplant
Discover the delightful flavors of this Low Fat Stir Fried Eggplant recipe—an easy, healthy, and delicious dish perfect for weeknight dinners. Featuring tender, golden stir-fried eggplant infused with a savory sauce made from low-sodium soy sauce, rice vinegar, ginger, garlic, and a touch of sesame oil, this recipe is packed with bold Asian-inspired flavors while keeping it light. A splash of green onions adds freshness and a sprinkle of optional red pepper flakes brings a customizable kick, making this dish a versatile favorite. Ready in just 25 minutes, this low-fat eggplant recipe pairs wonderfully with steamed rice, quinoa, or noodles for a nutritious and satisfying meal. Perfect for those looking for quick, wholesome, and flavorful recipes!
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Recipe Information
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)
Instructions
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.
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.
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.
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.
Reduce the heat to medium. Pour the prepared sauce over the cooked eggplant and stir well to coat evenly.
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.
Finish by drizzling with sesame oil for flavor and tossing in the green parts of the green onions.
Remove from heat and serve immediately. This dish pairs well with steamed rice, quinoa, or noodles for a complete meal!
Nutrition Facts
Calories |
182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.0 g | 8% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1014 mg | 44% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 12.2 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 844 mg | 18% | |
*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.
