Stir-Fried Eggplant
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Calories
- 110 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 127 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 6 grams
- Protein
- 2 grams
- Sugar
- 5 grams
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
Directions
- Heat 2 tablespoons olive oil in a large skillet over high heat. Add 1 cubed Japanese eggplant and 3 smashed garlic cloves; stir-fry until tender, about 5 minutes. Add 1 pint grape tomatoes and cook until softened, about 5 more minutes. Season with salt and a pinch of sugar. Top with a handful of chopped cilantro.
- Serves: 4; Calories: 110; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 2 grams; Total carbohydrates: 12 grams; Sugar: 5 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 127 milligrams