Running on Real Food · by Deryn Macey★ 5.0 (2)
Eggplant Stir Fry
NUTRITION · PER SERVING20M COOK
CAL 10%·PRO 10%
CARBS 22G44% OF CAL
11G FIBER5G OTHER7G TOTAL SUGAR
FAT 12G54% OF CAL
1G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Eggplant stir-fried in a sweet and sour miso-based sauce with garlic and ginger. Quick, easy, and full of umami depth.
sidejapanesestir fry🍳 skillet🍜 wokdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 tbsp white miso (20 g)
- 1 tbsp soy sauce or gluten-free tamari (15 mL)
- 1 tbsp rice vinegar (15 mL)
- ½ tsp chili flakes (reduce to ¼ tsp if sensitive to heat)
- 1 tsp coconut sugar (optional*)
- 2 tbsp water (30 mL)
- 2 tbsp neutral oil (such as avocado or grape seed oil)
- 2 Japanese eggplants (halved lengthwise, then cut diagonally into 3/4-inch pieces (9-10 cups/740 g))
- 3 cloves garlic (minced or grated (20 g))
- 1 tbsp grated ginger (16 g)
- 6-8 green onions (thinly sliced, separating green and whites)
- 1 tsp sesame oil (for garnish)
- sesame seeds (for garnish)
At a glance
PER SERVING · TIME 20M
CAL 10%·PRO 10%
CARBS 22G44% OF CAL
11G FIBER5G OTHER7G TOTAL SUGAR
FAT 12G54% OF CAL
1G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 547mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 147mg
- Calcium
- 41mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 547MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.