How to make
In a deep frying pan with a non-stick coating, heat the olive oil and add the sliced pepper and onion.
Cover it with a lid and let them simmer on low heat for 3-4 minutes until they soften. Add the eggplant as well, which you first need to cut in half lengthwise and then each half into thin semicircles.
Stew them for another 2-3 minutes and add the tomatoes, a cup of water, black pepper, dill and salt and stew them once again for another 2-3 minutes.
There is only one minute left to add and mix the egg whites with the food and our delicious dietary food is ready. Save the egg yolks for another recipe, because they have no place in this one!
Warm or chilled, enjoy this delicious stir-fry, accompanied only by a glass of water.
The stir-fry with eggplants and egg whites is ready.
