Eggplant & Cashew Stir Fry
The mouth watering combination of eggplant and basil, combined with the crunchines of roasted cashews makes the dish a perfect easy dinner, and it's great for leftovers the next day!
Serves 1 person
Time:
25-30 minutes
Calories:
548
Carbs:
91g | 32.5%
Protein:
20g | 38.5%
Fat:
15g | 18.3%
Ingredients:
- 1/2 cup brown rice
- 1 medium eggplant
- 1 1/2 cup mushrooms
- 1 medium onion
- 1 clove garlic
- 1 oz cashews
- handful of fresh basil
- dash of soy sauce
Instructions:
1. Bring a cup of water to a boil and add the rice
2. Simmer on low heat for 20 minutes, or until desired consistency
3. Chop the onions and garlic and place it in a medium pan on high heat with a dash of oil
4. Slice the eggplant into 1 inch cubes and let it cook for 6-7 minutes
5. Add the mushrooms, season with ground black pepper and cook for another 3 minutes
6. Top with soy sauce and chopped basil
Macro Nutrients
548 Calories
Micro Nutrients
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25-30 minutes
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