🍅 Stir-Fried Tomato and Eggplant
Eat 50g each 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
Trim and wash the eggplant, cut off the stem, slice lengthwise in half, then cut again for bite-sized pieces.
-
2
Place the eggplant pieces in a bowl, add 1/4 teaspoon salt, mix, and let sit for about 20 minutes to draw out moisture.
-
3
Cut the tomato in half and remove the stem.
-
4
Slice the tomato into bite-sized pieces (it's easier to cut vertically standing up than laying it down).
-
5
Place the garlic on top of the tomato in a bowl, add 1/4 teaspoon salt, and gently tap the bowl to mix (this helps the tomato firm up).
-
6
Squeeze the moisture from the salted eggplant.
-
7
When the pan is heated, stir-fry just the tomatoes without oil.
-
8
Once the tomatoes are partially cooked, add the eggplant and stir-fry.
-
9
When the eggplant is slightly cooked, add 5g (one spoon) of olive oil.
-
10
Stir-fry with two spoons for 3 minutes, then it's ready!
