Eggplant & Sweet potato Stirfry



  • 1 cup reduced-sodium vegetable broth
  • 2 tbsp natural unsalted almond butter or tahini
  • 2 tbsp reduced-sodium soy sauce
  • 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 spring onions, 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


  1. In a medium bowl, whisk together broth, almond butter, soy sauce, coriander and pepper flakes. Set aside.
  2. In large wok or skillet on high, heat oil, swirling to coat bottom of pan. Add eggplant, sweet potato, bell pepper, white parts of spring onions, 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. (Serves 6)