When I was planning my lunch of pasta and creamy fish sauce, I realized something was missing: fiber! A meal doesn’t feel complete to me without some veggies on the plate. So, I took some leftover eggplants from when I made my eggplant sauce, grabbed a few carrots, and made this quick veggie stir-fry.
It’s simple, colorful, and adds the perfect crunch and freshness to your main dish. This recipe proves you don’t need anything fancy to make your meal balanced and satisfying. Sometimes, it’s the humble sides that make all the difference.
💚 Why You’ll Love This Veggie Side
- Quick and easy. It gets ready in minutes.
- Packed with fiber and nutrients.
- Completes your plate beautifully.
- Uses leftover vegetables (no waste!).
- Delicious with pasta, fish, rice, or any main dish.
Nutrition (per serving)
- Calories: 111 kcal
- Carbohydrates: 20 g
- Protein: 3 g
- Fat: 4 g
Veggie Side Recipe
A quick and colorful vegetable side made with eggplant and carrots, stir-fried with garlic, soy sauce, and black pepper. Adds a perfect dose of fiber and freshness to any meal.
Ingredients
Method
- Heat vegetable oil in a large skillet over medium heat.
- Add onions and garlic; sauté for 2–3 minutes until fragrant.
- Add carrots and stir-fry for 5 minutes until slightly tender.
- Add diced eggplant and continue to stir-fry for another 5–7 minutes until soft.
- Season with black pepper and drizzle in soy sauce.
- Stir well, adjust seasoning if needed, and serve warm alongside your main meal.
Notes
- You can swap the eggplant for zucchini or bell peppers if that’s what you have on hand.
- Avoid overcooking so your veggies keep their color and light crunch.
- Perfect side dish for pasta and creamy fish sauce, or rice bowls.
