Stir-Fry Eggplant

Ingredients

• ½ cup chopped green onions
• 2 large cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 one-pound eggplant, peeled and cut in strips 3 inches long and 1/2 inch wide
• ½ cup chicken broth
• 1 to 2 teaspoons soy sauce

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    148 calories; 10 grams fat; 0 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 3 grams protein; 1 milligram cholesterol; 210 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 servings

Preparation

1. Sauté onions and garlic in hot oil for 2 minutes.
2. Arrange eggplant in single layer in skillet. Cook about 4 minutes, turning to brown lightly on both sides.
3. Add broth and soy sauce; cover and simmer about 15 minutes, until eggplant is tender.

20 minutes