Eggplant & Sweet Potato Stir-Fry

Fall is here! This week, use the beautiful produce from your box to make this sweet, savory, and good-for-you stir-fry! It is flavor-packed and perfect for a warm dinner on a chilly evening.

Photo and recipe originally published as Eggplant & Sweet Potato Stir-Fry by Clean Eating.

Visit their site for more photos and details on preparation for this recipe.

Easy Roasted Mushrooms

prep time: 5 min
cook time: 60 min

Ingredients

1 cup reduced-sodium vegetable broth

2 tbsp natural unsalted almond butter or tahini

2 tbsp reduced-sodium soy sauce

1 tbsp organic evaporated cane juice

1 tbsp tapioca starch

1 tsp ground coriander

1/4 tsp red pepper flakes

1 tbsp coconut oil or safflower oil

3 eggplants (1 lb total), cut into 1/2-inch-thick rounds

1 large sweet potato, peeled and cut into 1/2-inch cubes

1 yellow bell pepper, seeded and cut into 1-inch chunks

4 scallions, chopped, white and green parts divided

3 cloves garlic, minced

1 tbsp thinly sliced or julienned fresh ginger

4 plum tomatoes, chopped

1 tbsp fresh lime juice

1/2 packed cup torn Thai basil or basil leaves

Preparation

1. In a medium bowl, whisk together broth, almond butter, soy sauce, cane juice, tapioca, coriander, and pepper flakes. Set aside.

2. In large wok or skillet on high, heat oil, swirling to coat bottom of the pan. Add eggplant, sweet potato, bell pepper, white parts of scallions, garlic, and ginger; stir-fry until tender-crisp, 3 to 5 minutes. Add tomatoes and stir-fry until tomatoes start to break down, about 2 minutes.

3. Stir in broth mixture, tossing to coat. Bring to a simmer on medium and simmer until eggplant and sweet potato are tender, 8 to 10 minutes. Stir in lime juice, green parts of scallions, and basil.

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