Mi1gnon's Pick Tomato-Eggplant Stir-fry
Ingredients
Main ingredients
- minced garlic 1 teaspoon
- Olivitalia Extra Virgin Olive Oil 10 ml
- salt 1 serving (1/3 small spoon)
- fresh eggplant 1 piece
- tomato 2 piece
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
20.83 g
44%
Protein
4.62 g
10%
Fat
9.69 g
46%
Cooking steps
-
1
Cut off the stem from the washed eggplants, slice them in half lengthwise, and then cut them once more in half to make bite-sized pieces.
-
2
Place the eggplants in a bowl, add 1/4 teaspoon of salt, mix, and let it sit for about 20 minutes to draw out 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, add minced garlic on top, sprinkle 1/4 teaspoon of salt, and gently tap the bowl to mix (this helps the tomatoes stay firm).
-
6
Squeeze excess water out of the salted eggplants.
-
7
When the pan is hot, stir-fry only the tomatoes without oil.
-
8
Once the tomatoes are slightly cooked, add the eggplants and continue stir-frying.
-
9
When the eggplants are slightly cooked, add 10g (one spoon) of olive oil.
-
10
Stir-fry with two spoons for 3 minutes and it's done!
