Steamed Eggplant and Tomatoes recipe - ingredients, nutrition and when to eat it
Eggplant and tomatoes are gently cooked with fragrant garlic in this summery vegetable side.
Eggplant and tomatoes are gently cooked with fragrant garlic in this summery vegetable side. The bright tang of tomato pairs nicely with the soft texture of eggplant, making it a lovely addition to a light lunch or dinner.
Vegetables · 15 minutes to cook
Nutrition (per 341.7g serving): 115.9 kcal · protein 3.9g · carbohydrate 15.8g · fat 5.3g · sodium 508mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: The tomatoes release plenty of liquid, so there’s no need to add water.
Tips: Slice the eggplant about 1 cm thick; thinner slices can turn mushy.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Tomato — 1 pc
- Garlic — 1 clove
- Olive oil — 1 tsp
- Salt — 0.3 tsp
- Ground black pepper — 1 pinch