Tomato and Eggplant Stir-Fry recipe - ingredients, nutrition and when to eat it
Tomato and eggplant are gently sautéed with fragrant garlic until tender. Moist and subtly sweet, it pairs well with rice or bread and is just right for a…
Tomato and eggplant are gently sautéed with fragrant garlic until tender. Moist and subtly sweet, it pairs well with rice or bread and is just right for a simple meal.
Vegetables · 15 minutes to cook
Nutrition (per 351.2g serving): 200.1 kcal · protein 3.9g · carbohydrate 16.1g · fat 14.3g · sodium 340.7mg
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: Cook the eggplant soon after slicing to help keep it from discoloring.
Tips: Add the tomato near the end and avoid cooking it for too long so it holds its shape.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Tomato — 1 pc
- Garlic — 2 pc
- Olive oil — 1 Tbsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp