🍅 Stir-fried Tomato and Eggplant
Eat 50g per serving
Ingredients
Main ingredients
- minced garlic 2.5 g
- Olivitalia extra virgin olive oil 5 ml
- salt 1 회분(1/3작은술)
- fresh eggplant 1 개
- tomato 1 개
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
15.18 g
51%
Protein
3.39 g
11%
Fat
4.87 g
37%
Cooking steps
-
1
Cut off the stems of the washed eggplants, slice them lengthwise in half, then again into quarters, and cut into bite-sized pieces.
-
2
Put the eggplant into a bowl, add 1/4 teaspoon of salt, mix, and let it sit for about 20 minutes to draw out moisture.
-
3
Cut the tomato in half and remove the stem.
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4
Slice the tomato into bite-sized pieces (it's easier to stand it upright before cutting than placing it flat).
-
5
Place the tomatoes in a bowl, top with garlic, add 1/4 teaspoon of salt, and gently tap or shake the bowl to mix. (This helps firm up the tomatoes.)
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6
Squeeze excess water out of the salted eggplant.
-
7
Once the pan is hot, add only the tomatoes (no oil) and stir-fry.
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8
When the tomatoes are slightly cooked, add the eggplant and stir-fry together.
-
9
Once the eggplants are just cooked, add 5g (one spoonful) of olive oil.
-
10
Stir-fry for 3 minutes using two spoons, and it's done!
