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Simple ingredients to make a delicious and quick stir-fry
Japanese eggplants typically look longer and thinner than traditional eggplants, but that doesn’t make them any less tasty or beneficial to eat. Eggplants are praised for the variety of ways they can be cooked, but perhaps one of the easiest and quickest ways is in stir-fry.
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Since eggplant is low in calories and contains fiber to keep you full, it can be used as the main component in a dish. Simply toss in a few other veggies, sprinkle in sauce and seasoning and you have a beautiful, easy-to-make dinner.
Plus since stir-fry is such a versatile dish, if you don’t have all the ingredients, just skip it!
1 medium to large eggplant or 4 Japanese eggplants
2 English cucumbers
2 tablespoons rice vinegar
1 tablespoon reduced sodium soy sauce
1/2 teaspoon honey
¼ teaspoon salt
2 teaspoons dark sesame oil
2 tablespoons olive oil
1 tablespoon minced ginger
1/2 teaspoon red pepper flakes
2 tablespoons minced chives
Calories: 230
Total fat: 9g
Saturated fat: 1g
Protein: 7g
Carbohydrates: 29g
Total Sugars: 17g (includes 1g added sugar)
Dietary fiber: 12g
Cholesterol:0mg
Sodium: 290mg
Potassium: 233mg
Source: Roxanne B. Sukol, MD, Your Health Is on Your Plate.
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