Stir-fried Eggplant, Potatoes and Peppers

Stir-fried eggplant, potatoes, and peppers is a vibrant and satisfying dish that combines the earthy flavors of vegetables with a savory, umami-packed sauce. This simple yet delicious recipe is a perfect side dish or a light main course. The stir-frying technique ensures the vegetables retain their natural textures while absorbing the rich flavors of the sauce, making each bite a delightful experience.

Eggplant, with its soft, absorbent texture, pairs beautifully with the crispy, golden potatoes and the sweet, tender peppers. The mix of these three vegetables creates a wonderful contrast in both flavor and texture. The potatoes provide heartiness, the peppers add a sweet note, and the eggplant brings a silky richness that elevates the entire dish.

To make this stir-fry, start by cutting the vegetables into bite-sized pieces. The potatoes should be par-cooked for a few minutes to ensure they’re tender without being too soft. Then, stir-fry the vegetables in hot oil until the eggplant is tender, the peppers are slightly charred, and the potatoes are crispy on the outside. A mix of soy sauce, garlic, ginger, and a dash of sesame oil creates a flavorful sauce that complements the vegetables perfectly.

This dish can be easily adapted to your taste. Add some chili flakes for a little heat, or toss in fresh herbs like basil or cilantro for a refreshing twist. If you want more protein, tofu or chicken can be added for a heartier version. Serve the stir-fried eggplant, potatoes, and peppers with steamed rice or noodles for a complete, satisfying meal.

This stir-fry is a great way to enjoy a variety of vegetables in one dish, and it’s ideal for those looking to add more plant-based meals to their menu. Quick, nutritious, and packed with flavor, it’s a meal that everyone will enjoy.

A quick and flavorful stir-fry of eggplant, potatoes, and peppers, perfectly seasoned with soy sauce and garlic. Ideal as a side dish or a light main course.

Stir-fried Eggplant, Potatoes and Peppers

3.45 from 76 votes

A delightful and colorful vegetable stir fry that combines eggplant, potatoes, and peppers, perfect as a side dish or vegetarian main.

Servings 1 people

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

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Ingredients

  

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• 1 medium eggplant cut into cubes
• 2 medium potatoes peeled and diced
• 1 medium red bell pepper sliced
• 1 medium green bell pepper sliced
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 teaspoon soy sauce
• 1 teaspoon salt to taste
• 0.5 teaspoon black pepper to taste

Instructions

 

• Heat the olive oil in a large pan over medium heat.
• Add the minced garlic and sauté for 1-2 minutes until fragrant.
• Add the cubed eggplant and diced potatoes. Cook for about 10 minutes, stirring occasionally, until they start to soften.
• Add the sliced red and green bell peppers to the pan. Stir and continue to cook for another 8-10 minutes until all vegetables are tender.
• Season with soy sauce, salt, and black pepper. Stir well to combine all the flavors.
• Serve hot as a side dish or over rice as a main.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 350mgPotassium: 900mgFiber: 6gSugar: 5gVitamin A: 15IUVitamin C: 120mgCalcium: 4mgIron: 8mg

Calories: 250kcal

Meal Type: Side Dish

Cuisine: Chinese

Keyword: recipe, stir fry, vegetarian

Cooking Method: Fried

Diet: Vegan

Time: 30-45 Min

Level: Easy

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