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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Tags

grains
vegetables
spices
nuts

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