Vegetarian

Eggplant and Leek Stirfry is for Dinner.

Eggplant and Leek Stirfry takes 10 minutes to prepare.

Eggplant and Leek Stirfry takes 20 minutes to cook.

Eggplant and Leek Stirfry makes 4 servings.

The ingredients for Eggplant and Leek Stirfry are:

2 chinese eggplants, sliced in half lengthwise and cubed
1 medium cooking onion, roughly chopped
1 large leek, white and pale green parts only, sliced crosswise
2 tbsp olive oil
1/4 cup fat free low sodium chicken broth
2 tbsp carraway seeds
freshly ground pepper and sea salt to taste
1/2 cup fresh cilantro, washed and roughly chopped

Here is how you make Eggplant and Leek Stirfry:

Salt cubed eggplant for 15-20 minutes to draw out water.Meanwhile, sautee chopped leek and onion in olive oil until just soft. Add caraway seeds.Rinse salted eggplant thoroughly and add to skillet with onions and leek, sauteing until eggplant begins to soften. Pour chicken broth into skillet, increasing heat until broth begins to steam. Cook, stirring regularly, for about 10 more minutes, or until eggplant is soft and broth has been absorbed. Remove from heat and stir in cilantro.Serve over rice or cous-cous, garnishing with additional sprigs of cilantro and seasoning with salt and pepper. Also good with freshly squeezed lemon juice, according to your taste.Number of Servings: 4Recipe submitted by SparkPeople user ERIKA05.

The nutritional information for Eggplant and Leek Stirfry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 100.5

• Total Fat: 7.0 g
• Cholesterol: 0.0 mg
• Sodium: 45.2 mg
• Total Carbs: 9.4 g
• Dietary Fiber: 2.4 g
• Protein: 1.5 g

The dietary needs meet for Eggplant and Leek Stirfry is Vegetarian