Butternut Squash and Eggplant Stir Fry
An easy, healthy butternut squash and eggplant stir fry that makes for the perfect side dish or hearty meal with a few simple additions.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 tablespoons extra-virgin olive oil
- 2 cups diced butternut squash
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 eggplant (diced)
- 2 cups broccoli florets
- 3 green onion (sliced, with white and green parts separated)
- 3 garlic cloves
- 2 teaspoons fresh thyme leaves (roughly chopped)
- 2 tablespoons tamari soy sauce or coconut aminos
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
Instructions
- 1
In a small bowl, stir together the soy sauce, balsamic vinegar, honey, and sesame oil. Set aside.
- 2
Heat 2 tablespoons of oil in a wok or large pan over medium heat. Add the butternut squash, salt, and pepper. Stir frequently and cook for 5 minutes, until the squash becomes slightly caramelized on the edges.
- 3
Add the eggplant plus 1 more tablespoon oil and stir for 2 to 3 minutes. Then add the broccoli, white parts of the green onion, and garlic, and stir for another 2 to 3 minutes, until the broccoli is crisp tender.
- 4
Add the soy balsamic sauce along with the green parts of the green onion, and the fresh thyme leaves. Stir until well combined. Garnish with extra thyme leaves before serving.