Roasted eggplant with tomatoes
When it was time to cook for the baby, I opened the refrigerator and saw that there were only eggplant and persimmon. I asked my friends from the gourmand, and everyone said anything. Liu Li and I thought of the same thing-jacket box! But on second thought, my baby seems to have eaten too much meat recently, so I'd better be vegetarian. Just put these two ingredients on the gourmand search. There was really a result-roasted eggplant with tomatoes! And the taste is quite good! The baby ate half of the plate, and I ate the remaining half of the plate. It smells so good...
Recipe Recommendations
- purple eggplant 2 pieces
- tomatoes of 2
- soy sauce 1 tablespoon
- oyster sauce 1.5 tablespoon
- vegetable oil appropriate amount
- sweet and sour
- fried
- ten minutes
- simple
Steps for Roasted eggplant with tomatoes
1
Prepare ingredients: Wash all ingredients, peel and slice the persimmon; cut the eggplant into strips and soak in clear water; shred the onions and ginger respectively for later use.
2
Soak the eggplant for 10 minutes, remove and control the water, and set aside.
3
Put appropriate amount of oil in the pan (I have just eaten the eggplant), cook until it is 50% hot, add the eggplant strips, and fry until the eggplant is soft.
4
Remove the fried eggplant and press out the excess oil. Standby.
5
Leave the oil in the pan, add shredded spring onions and ginger, and stir fry until fragrant. Pour in the persimmon slices.
6
Add soy sauce and white sugar, and stir fry until paste.
7
Add the eggplant and stir fry for 1 minute.
8
Finally, pour in the oyster sauce and stir-fry well.
9
Pour out and plate. Let's eat.Roasted eggplant with tomatoes Make Tips
1. Cross the skin of the persimmon, blanch it with boiling water, and then apply it to cold water to peel the skin easily. 2. Soak the eggplant in clear water in order to allow the eggplant to absorb water, and the amount of oil absorbed will be much less.