Roasted eggplant with tomatoes

Recipe Recommendations

• eggplant appropriate amount
• tomatoes appropriate amount
• green pepper appropriate amount
• onion appropriate amount
• garlic appropriate amount
• salt appropriate amount
• pepper powder appropriate amount
• chicken essence appropriate amount
• MSG appropriate amount
• soy sauce appropriate amount

• slightly spicy
• burn
• ten minutes
• ordinary

Steps for Roasted eggplant with tomatoes

1

To prepare the ingredients, wash the eggplant without peeling and cut it into strips; cut the tomatoes into slices; cut the green onions into minced onions; slice the garlic; and cut the green peppers into thin threads.

2

Open fire, heat the pan and pour in appropriate amount of oil. When the oil is heated to 60%, pour in green onions, garlic, and green peppers and saute until fragrant.

3

After the aroma is blown out, pour the eggplant strips into the pan and stir fry well, then pour in a little soy sauce (subject to the color change).

4

When the eggplant becomes slightly soft (at this time the eggplant begins to water) add salt, chicken essence, and pepper powder to taste.

5

When the eggplant has softened to 80 or 90%, put the tomatoes into the pan and continue to stir fry (when the eggplant juice or water is ready to be harvested).

6

Finally stir fry for about 1 minute, turn to low heat, add 1/6 spoon of monosodium glutamate seasoning (a little) seasoning, turn off the heat, out of the pan can be.

7

Finished product picture, if you like to be vegetarian, you can try it, you will never be disappointed!

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