Eggplant stir-fry

I have tired from the rich foods at the holidays. I’m ready to fill my whole plate with veggies. Eggplant stir-fry is a nice, light meal to help you return to normalcy.

This is a great lunch or dinner recipe that requires minimal effort in the kitchen. You cook the vegetables while the rice cooks. Everything should be ready to eat in 20 minutes.

It’s this kind of simplicity that helps you eat right. And it’s tasty, too.

Eggplant stir-fry

Prep Time: 5 minutes
Cook Time: 20 minutes
Yields: 2


  • 1 small to medium eggplant, diced
  • 1 cup of mushrooms, sliced
  • 1/2 cup of onion, sliced
  • 1/2 of a lime, cut in half
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • 3 cups (cooked) brown rice (that's 1 cup, uncooked)


  1. Prepare the brown rice.
  2. Coat a frying pan with the olive oil and warm under medium heat.
  3. Add eggplant and onion. Stir occasionally for five minutes.
  4. After the eggplant and onion soften, add the mushrooms.
  5. Squeeze the lime’s juice over the mixture and place the limes in the pan.
  6. Reduce to low heat and cover for 15 minutes or until rice is ready.
  7. Remove lime slices and add soy sauce.
  8. Return vegetables to medium heat for one minute and stir.
  9. Serve over brown rice.

Extra tip:

Throw in some sliced red or green peppers, if you like.

Carrie is the author of the Wise Taste food blog.

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