Dîner
Eggplant Stir Fry
Ingredients, directions and serving information for Eggplant Stir Fry.
La recette originale est en anglais.
Portions: 4
Temps total: 35 min
Ingrédients
- 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
Préparation
- Wash hands with soap and water.
- Place eggplant, zucchini, green bell pepper, onions and salad dressing into a skillet.
- Stir lightly to combine and cook over low heat until tender.
- Stir in cherry tomatoes and cook for 3-5 minutes. Serve over cooked brown rice.
Nutrition par portion selon la source
Taille de la portion1/4 of recipe (497g)
Calories256 calories
Protéines8g
Glucides55g
Lipides3g
Graisses saturées1g
Fibres12g
Sucres18g
Sodium118mg
Cholestérol0mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Source de la recette
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
Brouillon assisté par IA. Révision éditoriale en attente.
