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Home > Chile eggplant stir fry

Chile eggplant stir fry

Recipe Information

Servings 4
Preparation Time 10 Minutes
Cook Time 10 Minutes
Total Time 20 Minutes
Difficulty Easy
Main Ingredient Eggplant; Chilies
Category Vegetables
Meal Brunch; Lunch; Dinner
Type Main Dish; Side Dish
Cuisine American; Asian; Chinese; Fusion
Cook Method Frying; Saut�ing
Diet Heart Healthy; High Fiber; Low Calorie; Low Carb; Low Cholesterol; Low Fat




  • Remove and discard the green onion roots and chop the onions and Thai chilies. Mince the garlic, separate in two equal portions, and set aside.

  • Chop the eggplant into 1/2 inch pieces and set aside on a separate dish.

  • Cut the lime into eighths. Set aside.

  • In a wok set to medium-high heat, add the vegetable oil, chile mixture, one portion of the garlic, and the eggplant.

  • Saut� for 5 minutes or until eggplant is tender. Stir occasionally and add water in teaspoon portions to prevent the wok from drying and ingredients from sticking.

  • Mix in the soy sauce, fish sauce, and the second portion of garlic and saut� for 3 minutes, stirring occasionally.

  • Remove the wok from heat, and squeeze 1/2 of the lime over the eggplant slices.

  • Serve hot and garnish with the remaining lime wedges.


Nutrition (per serving)

  • Calories: 93 cal

  • Total fat: 4g

  • Saturated fat: 3g

  • Monounsaturated fat: 0g

  • Cholesterol: 0mg

  • Sodium: 682mg

  • Potassium: 437mg

  • Carbohydrate: 15g

  • Fiber: 5g

  • Protein: 3g