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This Eggplant and Tomato Stir Fry is a great clean meal. It can be served as a main or side dish. I like to use coconut oil when I prepare it however you can use any healthy oil of your choice. When eggplant is in season you will love this yummy recipe fresh from the garden. I like to enjoy it as a side dish with chicken or fish.
It is very important to brine your eggplant before preparing. To brine simply slice the eggplant and cover the entire slice with sea salt. Let it sit for 1 hour on the counter with the salt and then rinse it with water. By “brining” the eggplant it won’t allow the oil to penetrate and make it soggy. Trust me this step is important. You can brine longer than one hour but be sure that you don’t skip this step.
This is a fabulously healthy dish the whole family will love. If you have other vegetables on hand you can add them to this dish. I have even considered adding a protein directly to the dish for a complete meal. This is a gluten free and Paleo recipe. It is also Candida Friendly. This is a great low carb side dish recipe. I hope you enjoy this Keto Diet Friendly Recipe as much as we do!
Weight Watchers Points Plus = 3 Points
Eggplant and Tomato Stir Fry
- 1 Eggplant
- 2 Tomatoes
- 1/2 onion
- 1 garlic clove
- Olive or Coconut Oil
Slice Eggplant and brine with sea salt. Let it sit for 1 hour on the counter with salt. After 1 hour rinse with water. By using the brine you will keep the eggplant from absorbing the oil when you cook it.
Dice your eggplant, tomatoes and onion.
Crush and dice your garlic.
Add 2-3 TBSP olive oil to a skillet or coconut oil if preferred and heat over medium heat. Add garlic and onion. Brown the garlic and onion and then add eggplant and tomatoes. Cook until desired tenderness (approximately 15-20 minutes).
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