Eggplant Stir Fry
Fresh vegetables are cooked in one pan to create a flavorful side dish.
- Yield
- 4 servings
- Serving size
- 1/4 of recipe (497g)
- Rating
- 3.57 of 5 (72 ratings)
Food groups
- Grains: 1 ounces
- Vegetables: 3 1/2 cups
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
Directions
- Wash hands with soap and water.
- Place eggplant, zucchini, green bell pepper, onions and salad dressing into a skillet.
- Stir lightly to combine and cook over low heat until tender.
- Stir in cherry tomatoes and cook for 3-5 minutes.
- Serve over cooked brown rice.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 255.98 |
| Total Fat | 2.46 g |
| Saturated Fat | 0.53 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 54.88 g |
| Dietary Fiber | 11.83 g |
| Total Sugars | 17.58 g |
| Added Sugars included | 1 g |
| Protein | 7.59 g |
| Calcium | 65 mg |
| Potassium | 1123 mg |
| Sodium | 118.15 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 101 mg |
| Phosphorus | 229 mg |
| Selenium | 8 mg |
| Zinc | 2 mg |
| Vitamin A | 33 mcg |
| Vitamin B6 | 0.6 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 61 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 18 mcg |
| Folate | 93 mcg |
| Thiamin | 0.4 mg |
| Riboflavin | 0.2 mg |
| Niacin | 5 mg |
| Choline | 43 mg |
Recipes you may also like
- Mediterranean Chicken and White Bean Salad
- Pork Loin Roast with Veggies
- Yogurt Berry Parfait
- Red Beans and Rice
- Ground Beef Stew
- Tuna Melt Burger
- Sarah’s Spicy Curry Turkey Soup
- Hearty Mexican Soup
Source
Recipe by: Farm Fresh Summertime Recipes, Adapted from Easy Eggplant Stir Fry — Connecticut Food Policy Council
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/eggplant-stir-fry. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.