Veggie stir fry with eggplant


We had the best dinner tonight.  So good I had to share it.  Well, share it digitally anyway.  Sadly there isn’t enough to go round for all my readers…

We had eggplant stir fry.  The eggplant was a bit of a cheat really.  It was something that had already been prepared.  In place of oil (as we’re trying to keep that to an absolute minimum) we used a can of tomato and basil soup as the base.  We added kale, broccoli, pearl onions, peas, zucchini, chick peas, we added some crumbled veggie burger and some seasonings.  We also added organic brown rice from Trader Joe’s.  Altogether, the meal came together perfectly.  We have a new go to meal.  The whole thing took about half an hour to prep and cook.  Next time I’d love to add mushrooms as I love their flavor. 

The meat eaters can keep their burgers, bacon and hot dogs.  They don’t even begin to compare to meals like this!

This would be good for anyone trying to follow #MeatlessMonday…

2 thoughts on “Veggie stir fry with eggplant

  1. OMG–that looks delicious. Such nutritious ingredients, too! AND, it looks like a meal you can easily make a lot of and freeze. I think I hear my stomach grumbling…


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