Butternut Squash and Eggplant Stir Fry
An easy, healthy butternut squash and eggplant stir fry that makes for the perfect side dish or hearty meal with a few simple additions.
Servings: 4 servings
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 cups diced butternut squash
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 eggplant diced
- 2 cups broccoli florets
- 3 green onion sliced, with white and green parts separated
- 3 garlic cloves
- 2 teaspoons fresh thyme leaves roughly chopped
Soy Balsamic Sauce
- 2 tablespoons tamari soy sauce or coconut aminos
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
Instructions
- In a small bowl, stir together the soy sauce, balsamic vinegar, honey, and sesame oil. Set aside.
- Heat 2 tablespoons of oil in a wok or large pan over medium heat. Add the butternut squash, salt, and pepper. Stir frequently and cook for 5 minutes, until the squash becomes slightly caramelized on the edges.
- Add the eggplant plus 1 more tablespoon oil and stir for 2 to 3 minutes. Then add the broccoli, white parts of the green onion, and garlic, and stir for another 2 to 3 minutes, until the broccoli is crisp tender.
- Add the soy balsamic sauce along with the green parts of the green onion, and the fresh thyme leaves. Stir until well combined. Garnish with extra thyme leaves before serving.
Nutrition
Calories: 210kcal | Carbohydrates: 25g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 817mg | Potassium: 720mg | Fiber: 7g | Sugar: 12g | Vitamin A: 7889IU | Vitamin C: 62mg | Calcium: 84mg | Iron: 2mg