DinnerEasy

Eggplant Stir Fry

Name: Eggplant Stir Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
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

Fresh vegetables are cooked in one pan to create a flavorful side dish.

35 min4 servings

Nutrition Facts (per serving)

Values are per serving · Serving Size: 1/4 of recipe (497g)

256

Calories

Protein

55g

Carbs

Fat

12g

Fiber

18g

Sugar

118mg

Sodium

Saturated Fat 1 g · Cholesterol 0 mg

Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.

Ingredients

eggplants, peeled and cubed
2
zucchini, thinly sliced
1
green bell pepper, cut into strips
1 cup
onions, sliced
2
Italian salad dressing, low fat
3 tablespoons
cherry tomatoes
2 cups
cooked brown rice
2 cups

Instructions

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.

Source: USDA MyPlate Kitchen · Farm Fresh Summertime Recipes, Adapted from Easy Eggplant Stir Fry Connecticut Food Policy Council

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