Photo: Stir-Fried Eggplant Recipe
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
Photograph by Antonis Achilleos
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By Sophia Elise
on April 28, 2013
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I am very much happy to share this type of recipe. I like it very much.
By TinaCooks
Temecula CA
on March 05, 2013
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I made this for my boss at her request. Her kitchen was being remodeled and she was wanting something home cooked. She had to eat it the next day of course because I had to bring it to work. She isn't a big eater but she ate the whole thing within 2 hours. She didn't even warm it up.
By joyus1CT
on September 11, 2012
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Yummm! Made as directed, used the cilantro but used agave instead of sugar.
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