Recipe courtesy of Food Network Kitchen
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Stir-Fried Eggplant
Total:
15 min
Prep:
5 min
Cook:
10 min
Level:
Easy

Nutrition Info

Healthy
Total:
15 min
Prep:
5 min
Cook:
10 min
Level:
Easy

Nutrition Info

Healthy

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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Recipe courtesy of Food Network Kitchen

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