Roasted eggplant with tomatoes
Roasted eggplant with tomatoes is a home-cooked dish in Shandong cuisine. Round eggplants are cultivated more in the north, so northerners like to eat round eggplants. Eggplant is also rich in nutrients, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. It has the effects of clearing heat and bleeding, swelling and relieving pain; tomatoes quench their thirst in sweet and sour taste, strengthen the stomach and promote digestion. The bell peppers are crisp and refreshing. This dish is delicious and delicious, with rich taste, moderate sweet and sour, and suitable for all ages. It is a home-cooked dish with multiple health functions.
Recipe Recommendations
- round eggplant one
- tomatoes of 2
- green pepper one
- salt 3 grams
- sugar 5 grams
- vinegar 1 scoop
- soy sauce 1 scoop
- minced garlic appropriate amount
- starch appropriate amount
- edible oil appropriate amount
- sweet and sour
- burn
- ten minutes
- simple
Steps for Roasted eggplant with tomatoes
1
Wash the eggplant and cut it into diamond-shaped pieces.
2
Cut the tomatoes into large pieces and slice the green peppers for later use.
3
Put the oil in the pan and heat it up. Pour the eggplant pieces into the pan and stir-fry.
4
Add salt and stir-fry until the eggplant is soft, add tomatoes and continue to stir-fry.
5
Stir fry until the tomatoes are soft and rotten, add sugar and soy sauce and continue to stir fry evenly.
6
Add green peppers and stir-fry well, add in the thin sauce, add shredded garlic and stir-fry well.Roasted eggplant with tomatoes Make Tips
Adding salt when stir-frying the eggplant can make the eggplant stir-fried and reduce the amount of oil used.