This is one of my favorite easy weeknight meals in my rotation. It is super flavorful and simple and is a great crowd pleaser (or good for batch cooking) if you make it in larger quantities.

Eggplant w/ Chili Garlic Sauce

  • Servings: Makes 2 Servings
  • Print

Each Serving Contains:

  • 10 oz Veggies (adjust quantities up or down to your individual food plan)
  • 1 Protein Serving
  • 1 Fat Serving


Veggie Serving

  • 1 medium eggplant, cubed or cut into strips
  • About 10 oz raw sliced bell peppers & onions

Protein Serving

  • Protein: (amount is given per serving)
    • 3 oz shelled edamame or baked tofu (3/4 protein serving)
    • 0.5 oz peanuts (1/4 protein serving)

Fat Serving

  • 1 oz (or 2 tablespoons) dark sesame oil (2 fat servings)

Condiments & Spices

  • Chili Garlic Sauce
    • 2-3 cloves garlic, finely minced or grated
    • 1/4 tsp garlic chili paste (or just chili paste), more to desired heat level
    • 2 teaspoons ginger, finely minced or grated
    • 2 tablespoons soy sauce
    • 1 tablespoon rice vinegar (not seasoned rice vinegar, this has sugar!)
    • 1 tablespoon black vinegar or balsamic vinegar
  • 1 stalk green onion, chopped (optional garnish)
  • Thai basil, chopped (optional garnish)

Maintenance Modifications

  • Grain Additions: Add a side of rice, quinoa, or your favorite grain.
  • Protein Additions: Increase any of the protein choices above.
  • Fat Additions: Add peanuts, or increase the amount of oil.


  1. If making grain, start cooking according to package directions.
  2. In a non-stick skillet, combine the veggies, sesame oil, and sauce ingredients and cover with a lid.
  3. Simmer, covered, on medium-low heat for about 20-30 minutes, until softened and sufficiently cooked. Stir occasionally.
  4. Weigh the stir fry mixture to your allotted veggie portion.
  5. Weigh your protein and serve (adding grain if on maintenance).