Stir-fry with eggplant and grape tomatoes
Votes: 2
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 110, total fat 7 G., saturated fats 1 G., proteins 2 G., carbohydrates 12 G., fiber 6 G., cholesterol 0 mg, sodium 127 mg, sugar 5 G.
Calories 110, total fat 7 G., saturated fats 1 G., proteins 2 G., carbohydrates 12 G., fiber 6 G., cholesterol 0 mg, sodium 127 mg, sugar 5 G.
Stir-fry with eggplant and grape tomatoes - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. l. olive oil
- 1 eggplant, cut into cubes
- 3 cloves garlic, crushed
- 300 g of grape tomatoes
- Chopped cilantro
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Cooking the dish according to the recipe:
- 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.
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