Eggplant Stir Fry
Fresh vegetables are cooked in one pan to create a flavorful side dish.
- 4 Servings
- $6.00 - $8.99
Eggplant Stir Fry
Fresh vegetables are cooked in one pan to create a flavorful side dish.
- 4 Servings
- $6.00 - $8.99
Ingredients
- 2 eggplants, peeled and cubed
- 1 zucchini, thinly sliced
- 1 cup green bell pepper, cut into strips
- 2 onions, sliced
- 3 tablespoons Italian salad dressing, low fat
- 2 cups cherry tomatoes
- 2 cups cooked brown rice
Steps
1
Wash hands with soap and water.
2
Place eggplant, zucchini, green bell pepper, onions and salad dressing into a skillet.
3
Stir lightly to combine and cook over low heat until tender.
4
Stir in cherry tomatoes and cook for 3-5 minutes. Serve over cooked brown rice.
Ingredients
Serving Size: 1/4 of recipe (497g)
| Nutrients | Amount |
|---|---|
| Total Calories | 238 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 mg |
| Omega 3 - DHA | 0 mg |
| Cholesterol | 0 mg |
| Carbohydrates | 51 g |
| Dietary Fiber | 13 g |
| Total Sugars | 17 g |
| Added Sugars included | 1 g |
| Protein | 7 g |
| Minerals | |
| Calcium | 68 mg |
| Potassium | 1129 mg |
| Sodium | 115 mg |
| Copper | 437 mcg |
| Iron | 2 mg |
| Magnesium | 107 mg |
| Phosphorus | 208 mg |
| Selenium | 11 mcg |
| Zinc | 1 mg |
| Vitamins | |
| Vitamin A | 46 mcg RAE |
| Vitamin B6 | 0.7 mg |
| Vitamin B12 | 0 mg |
| Vitamin C | 58 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 22 mcg |
| Folate | 102 mcg DFE |
| Thiamin | 0.3 mg |
| Riboflavin | 0.2 mg |
| Niacin | 4 mg |
| Choline | 43 mg |
Source:
- Farm Fresh Summertime Recipes, Adapted from Easy Eggplant Stir Fry
- Connecticut Food Policy Council