Baked Japanese Eggplant with Stir Fry

Baked Japanese Eggplant with Stir Fry

Serves 3 – 530 Calories Per Serving – 15g fat/85g carbs/22g protein



  • 2 Eggs
  • 3/4 Cup Brown Rice
  • 1 Orange Bell Pepper
  • 2 Cups Green Beans
  • 1 Eggplant
  • 1 T Olive Oil
  • 1/4 Cup Peanuts
  • 3/4 Cup Chickpea Crumbs
  • 1/2 Cup Tapioca Flour
  • 1 T Rice Wine Vinegar
  • 1 Tsp Ginger
  • 1 T Sesame Seeds
  • 1/2 Tsp Pepper
  • 2 T Potsticker Sauce
  • Sea Salt as Needed



  • Pre-heat oven to 450 and line baking sheet with parchment paper
  • Slice eggplant lengthwise into thin planks
  • Whisk eggs in a shallow dish with salt and pepper
  • Mix together flour and chickpea crumbs and salt
  • Dip each piece of eggplant in egg, then flour mixture, and lay on baking sheet, drizzling with half of olive oil
  • Bake for 40 minutes, flipping halfway through
  • Cook rice according to package instructions
  • Slice peppers and add with green beans and half of olive oil into a large skillet, cooking over medium heat until tender
  • Add in ginger, salt, and peanuts to veggie mixture and cook for another two minutes
  • Mix together sesame seeds, potsticker sauce, and vinegar and drizzle over everything

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