Stir-fry with eggplant and grape tomatoes topcook.tomathouse.com
Ingredients:
- 2 tbsp. l. olive oil
- 1 eggplant, cut into cubes
- 3 cloves garlic, crushed
- 300 g of grape tomatoes
- Chopped cilantro
Preparation:
- Heat 2 tablespoons of olive oil in a skillet over high heat. Add the sliced eggplant and garlic and cook, stirring constantly, until golden brown, about 5 minutes. Add the grape tomatoes and continue cooking for another 5 minutes. Season with salt, a pinch of sugar, and sprinkle with cilantro.
Nutritional value per serving: Calories 110, Total Fat 7g, Saturated Fat 1g, Protein 2g, Carbohydrates 12g, Fiber 6g, Cholesterol 0mg, Sodium 127mg, Sugars 5g. |