🍅 Stir-fried Tomato and Eggplant.
Eat 60g per serving
Ingredients
Main ingredients
- Mantova Truffle-Flavored Extra Virgin Olive Oil Spray 0.5 ml
- Minced Garlic 5 g
- Salt 1 teaspoon (1/3)
- Fresh Eggplant 1 whole
- Tomato 1 whole
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
16.01 g
75%
Protein
3.54 g
17%
Fat
0.8 g
8%
Cooking steps
-
1
Cut off the stems of the washed eggplants, slice them in half lengthwise, then cut again in half to make bite-sized pieces.
-
2
Put the eggplant into a bowl, add 1/4 teaspoon salt, mix, and let it sit for about 20 minutes to draw out the moisture.
-
3
Cut the tomatoes in half and remove the stems.
-
4
Slice the tomatoes into bite-sized pieces (it's easier to cut them standing up rather than laying them flat).
-
5
Place the tomatoes in a bowl, top with minced garlic, add 1/4 teaspoon salt, and gently tap the bowl to mix (this makes the tomatoes firmer).
-
6
Squeeze out the water from the salted eggplant.
-
7
When the pan is hot, stir-fry only the tomatoes without oil.
-
8
Once the tomatoes are partially cooked, add the eggplant and stir-fry together.
-
9
When the eggplant is slightly cooked, add 5g (one spoon) of olive oil.
-
10
Stir-fry with two spoons for 3 minutes and it's done!
