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Eggplant Stir Fry

Updated on March 25, 2013
5 stars from 1 rating of Eggplant & Zucchini Stir Fry

I don't know if you have heard about Meatless Monday. In 2003 Meatless Monday was founded in order to encourage us to eat healthier - make better decisions about what we put into our bodies. Monday was chosen with the idea, that the beginning of the week was a good time to get back on track after, what may have been, and unhealthy weekend. This dish can be eaten any old time you're in the mood. It can be a main meal or a side.

Jim and I aren't, and probably never will be, vegetarians or vegans, but we are trying to eat healthier. We are even growing ... maybe I should say trying to grow some of our own herbs and vegetables. Living in Texas in these times of drought, it can be quite difficult. Last year we lost almost everything except the chard ... lovely chard, which we harvested through the winter! This year Jim is trying his hand at window gardening. So far we have a couple of varieties of tomato, spinach and chard (yes, more chard ... I love it!) coming up quite nicely.

I often get a craving for types of vegetables that aren't normally on our shopping list. Eggplant is one and when I get a taste for it, it's usually with the idea of preparing a parmigiana ... ooey, gooey and cheesy. Recently, however, I decided change was in order.

This is a simple recipe that can be altered to fit your mood or tastes or even what's available in the produce section or Farmer's market. I am a big advocate of using spices and herbs to change the flavors of a dish. There are so many varieties available to us, even at the local grocery. I love Mediterranean flavors, as well as curries, Asian inspired, and Tex Mex ... just a few to think about.

The addition of tomatoes adds a richness that I love, but Jim does not. So ... there are no tomatoes in any of the photos. Often, when I am using ingredients Jim may not care for (olives, tomatoes, jalapenos ...) I add them to my own plate rather than the entire dish. It's just easier that way.

Add a loaf of crusty bread (click Crusty Bread for recipe link) and you have a filling and healthy meal.

Start with an eggplant ...
Start with an eggplant ... | Source

Cook Time

Prep time: 20 min
Cook time: 10 min
Ready in: 30 min
Yields: 4 to 6

Ingredients

  • 1 medium eggplant, cubed - you can remove or leave the skin on - your choice
  • 2 small zucchini, sliced
  • 1 medium onion, halved and sliced
  • 1 package (8 - 12 ounces) fresh mushrooms, sliced
  • 1 package (12 ounces) fresh spinach, sliced
  • 2 medium tomatoes, cubed (optional)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil, for frying - I used Caesar salad dressing in place of the oil
  • ¼ cup Parmesan cheese, grated
  • ¼ cup Feta cheese, crumbled
  • ¼ teaspoon oregano, thyme, rosemary, cilantro ..., whatever spice combination you prefer
  • salt & pepper, to taste
Starting ...
Starting ... | Source
  1. Prepare vegetables.
  2. Heat oil in wok or frying pan with deep sides.
  3. In place of oil and some herbs you can use salad dressing. I used Caesar, but Italian, balsamic, or any other oil based dressing would work wonderfully to enhance the flavors of the vegetables.
  4. Add onions, mushrooms, herbs, and zucchini. Cook until onions begin to soften.
  5. Add garlic, spinach, tomatoes and eggplant. Stir and cook until eggplant softens.
  6. Stir in feta and Parmesan cheeses.
  7. Serve alone, over rice or noodles or with a rustic loaf of bread.
  8. Enjoy!
Cooking
Cooking | Source

Crusty Bread

This is great served with a warm loaf of this fabulous Crusty Bread. The bread recipe is amazingly simple, although you do need at least 12 hours before baking.

We've made this bread several times, both plain and with added herbs and cheeses. It has turned out perfectly every time and I highly recommend it.

Savory Crusty Bread
Savory Crusty Bread | Source

Comments

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    • Annie Miller profile image
      Author

      Annie Miller 5 years ago from Wichita Falls, Texas

      Peachpurple, I use my Paint program. I open the photos in separate windows and reduce the size about half, then copy them into another window so they're side by side, crop and save.

    • peachpurple profile image

      peachy 5 years ago from Home Sweet Home

      thanks for sharing this vege recipe. May i know how did you stick the photos next to each other? HP doesn't have this function, am i right? Thanks

    • Annie Miller profile image
      Author

      Annie Miller 5 years ago from Wichita Falls, Texas

      Peggy W ... Swiss chard is one of my favorite greens - I love it wilted with just a splash of olive oil and a bit of chopped onion ... yum!

      Crystal ... mushrooms are definitely one of those things you love or hate. I absolutely detest them canned or jarred , but fresh I could eat all day in any form!

      adity5 ... i hope you will try and really enjoy!

      Patsybell ... I grew up with a mom who was a fantastic cook and eggplant was on our menu in season. For a while I worked at a hospital and on Thursdays they served eggplant as their vegetable choice ... only day of the week I ate hospital food and loved it!

    • Patsybell profile image

      Patsy Bell Hobson 5 years ago from zone 6a, SEMO

      Well, I did even taste eggplant until I was an adult. Now I grow a few different types every year. It is easy to grow and a good companion plant. Gardeners like me need recipe writers like you. Voted up and useful.

    • adity5 profile image

      adity5 5 years ago

      Looks yummy....gonna try it out soon :)

    • Crystal Tatum profile image

      Crystal Tatum 5 years ago from Georgia

      Yum, looks great. I'd love to try this, without the mushrooms. Voting up and useful.

    • Peggy W profile image

      Peggy Woods 5 years ago from Houston, Texas

      I know what you mean about Swiss chard being hardy. I have some that is over a year old. We just cut the outer leaves and it keeps producing. I just planted some more so we will be enjoying Swiss chard along with our herbs and a few other veggies for a long time to come. We also love eggplant and just enjoyed some tonight for dinner. Your recipe sounds delicious! Thanks for your recipe. Up and useful votes and will share.

    • kidscrafts profile image

      kidscrafts 5 years ago from Ottawa, Canada

      You are most welcome. I know that you have severe drought in Texas. It can be quite dry here during the summer but not as dry as at your place. Good luck with all your plants!

      For my garden, when my first batch of grass is dry, I add some more several times. If this trick helps you to save water...I will be happy :-)

    • Annie Miller profile image
      Author

      Annie Miller 5 years ago from Wichita Falls, Texas

      Thanks so much for the comment kidscrafts!

      I will try the grass idea - the problem is we are in severe drought and are under water restrictions right now. Our lakes and rivers are drying up. Jim planted tomatoes and some herbs a few weeks ago in our yard and so far, so good. He put them in containers and we are using recycled water - from cooking (like pasta water) and what we have saved in containers from the rain we have gotten. He has also started a window garden - small hanging pots with spinach and chard (so far).

      We do support our local farmers, too. There is nothing like enjoying fresh, organic produce!

    • kidscrafts profile image

      kidscrafts 5 years ago from Ottawa, Canada

      Thank you for this recipe! It looks just delicious! My husband and I also try to eat at least one meatless dish each week. As you said, it's good for our health and it's also a great way to discover new recipes!

      I read in your article about losing some of your plants because of the drought... I don't know if it would work for you in Texas but here in Ottawa, I put some cut grass (without chemical substances) on the earth around my tomatoe plants, herbs, etc (I leave a tiny bit of space so it doesn't touch the stems of the plants). What it does it gives some nutrients to your plants but also it helps to avoid to much water evaporation from the ground. When my neighbour saw me do that for the first time, she laughed in my face.... until I got the biggest tomatoe plants in the neighbourhood!

    • Annie Miller profile image
      Author

      Annie Miller 5 years ago from Wichita Falls, Texas

      Thanks so much, Eddy. Summer is fast approaching and I am looking forward to many more fresh vegetable meals!

    • Eiddwen profile image

      Eiddwen 5 years ago from Wales

      Thanks for sharing a great recipe;I vote up and save.

      Eddy.

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