Eggplant Asian-Italian Stir-Fry

A homemade stir-fry that exudes oh-so-satisfying “take-out” vibes yet packs a powerful plant-based punch? That’s aubergenius! Skip the restaurant menus and try a fusion recipe that delicately balances both Asian and Mediterranean flavors. Along with its wholesome ingredients, this colorful creation provides filling fiber and powerful protein from the bean pasta, mozzarella, and parmesan add-ons to keep your blood glucose levels steady between meals. We broke the nutrition facts down for you, so you can choose one or all three of the toppings and enjoy them as either a meal or as a side dish.

Makes: 2 servings
Serving size: ½ eggplant mixture
Prep time: 10 minutes
Cook time: 25 minutes with pasta

Ingredients for eggplant Asian-Italian stir-fry

• 1 medium white or yellow onion
• 1 tbsp of a healthy butter substitute (e.g.; Earth Balance)
• 4 garlic cloves (I LOVE garlic)
• 1 tbsp olive oil
• 1 medium eggplant
• ½ cup cherry tomatoes chopped
• 1 tbsp tomato paste
• 2 tsp balsamic vinegar
• 2 tsp Braggs Liquid Aminos (provides an umami flavor)
• Fresh basil for a pop of color

Optional add-ons (nutritional information separate)

• ½ cup green lentil pasta
• 2 ounces fresh mozzarella balls
• 1 tbsp Parmesan cheese

Directions for eggplant Asian-Italian stir-fry

1. Chop eggplant into small cubes and cut tomatoes in half. Place to the side.
2. In a pan on medium heat, add thinly sliced onions and butter substitute. Cook onions until light brown in color. Approximately 5 minutes.
3. In a medium pot, bring water to boil with a pinch of salt. Once boiled, cook green lentil pasta. Approximately 6-8 minutes.
4. Mince garlic. Add garlic and olive oil to the onion mixture. Mix until fully incorporated. Cook for additional 5 minutes.
5. Add eggplant cubes and tomatoes to the pan. Mix until combined. Cook for additional 8-10 minutes.
6. Add tomato paste, balsamic vinegar, and brags liquid amino acid to the pan mixture. Stir continuously for 2 minutes.
7. Optional: Add lentil pasta to stir fry mixture. Mix until combined. Remove from heat.
8. Optional: Serve topped with optional mozzarella balls and a sprinkle of parmesan. May include fresh basil.

Nutrition facts for lentil pasta (optional)

½ cup green lentil pasta

• Calories: 331
• Sugar: 0 g
• Carbohydrate: 60 g
• Protein: 21 g
• Fat: 3 g
• Total fiber: 19 g
• Saturated fat: 0 g
• Sodium: 0 mg
• Magnesium: 99 mg
• Potassium: N/A

Nutrition facts for fresh mozzarella balls (optional)

3-6 balls equaling 2 ounces (brand dependent)

• Calories: 210
• Sugar: 0 g
• Carbohydrate: 3 g
• Protein: 15 g
• Fat: 15 g
• Total fiber: 0 g
• Saturated fat: 6 g
• Sodium: 225 mg
• Magnesium: N/A
• Potassium: N/A

Nutrition facts for parmesan (optional)

1 tablespoon

• Calories: 21
• Sugar: 0 g
• Carbohydrate: 0 g
• Protein: 2 g
• Fat: 1 g
• Total fiber: 0 g
• Saturated fat: 1 g
• Sodium: 85 mg
• Magnesium: 3 mg
• Potassium: 5 pm