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Main dishes
Eggplants with Garlic and Tomatoes
A fragrant vegetable dish made with pan-fried eggplants, tomatoes, garlic, and fresh basil.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Slice the eggplants into 5-8 mm thick rounds, pan-fry on both sides until golden brown, and set aside.
2
Separately, chop the tomatoes, garlic, and basil, and gently sauté everything together over low heat for 5 minutes, stirring occasionally.
3
Return the eggplants to the pan and simmer for another 5-7 minutes until the vegetables reach your desired tenderness.
4
Serve garnished with extra fresh herbs if desired.
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