Eggplant Vegetable Medley

Why fire up the stove in the heat of summer when you can enjoy a delicious “stir fry” prepared with raw vegetables? What appears to be a “beef” in this medley is dehydrated eggplant. Don’t have a dehydrator? Try marinading the eggplant in balsamic vinegar to tenderize it. This recipe comes to us from Chef Bryan Au, author of Raw Star Recipes.

For the vegetables:

  • 1 large eggplant
  • 1 1/3 cups balsamic vinegar or coconut aminos
  • Dash olive oil
  • White sesame seeds
  • 1 red bell pepper
  • 1 head broccoli
  • 1 red onion
  • Your favorite herbs and spices or spice blend

For the teriyaki sauce:

Peel the eggplant, then make thin slices. Cut the slices into rectangular “beef strip” type of shapes, then use the knife to carefully score it, making crisscross lines on both sides to help it absorb the marinade and give it a “beef” texture and look.

To dehydrate eggplant (pictured):

In a medium bowl, mix the balsamic vinegar or coconut aminos with olive oil and soak the eggplant pieces in this mixture.

Place the eggplant strips in the dehydrator trays, dehydrating on the highest setting and temperature for the first 10 minutes, then slightly lowering the temperature in the next 10 minutes until you reach 114. Set the timer to 12 hours, flipping the pieces over so both sides get properly dehydrated midway, at 6 hours. You want the eggplant to be slightly soft and not hard and crispy for this recipe. It should be ready at 12 hours, but may be done sooner.

Alternatively, to serve eggplant raw:

Place the slices in a bowl and drizzle the coconut aminos or balsamic vinegar to cover the slices. It does not take much (you will need less than the 1 1/3 cup listed) and you can use your hands to mix them around to make sure they are soaked and covered. Let them sit for 15 to 20 minutes and they are ready for the next step.

After the “beef” eggplant pieces are done, put on a serving plate, chop and add the rest of the vegetables to them. Combine sauce ingredients and hand mix or use blender to make the teriyaki sauce. Pour it over the “beef stir fry,” sprinkle the sesame seeds and serve.

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Nutrition Information

Eggplant Vegetable Medley

Servings per Recipe: 3

Amount per Serving

Calories:  314

Calories from Fat:  104

Total Fat:  12g

Saturated Fat:  2g

Cholesterol:  0mg

Sodium:  76mg

Potassium:  862mg

Carbohydrates:  45g

Dietary Fiber:  10g

Protein:  5g

Sugars:  32g

Vitamin A:  36%

Vitamin C:  233%

Calcium:  8%

Iron:  19%

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