Roasted eggplant with tomatoes

Recipe Recommendations

• tomatoes of 2
• garlic 6-merous
• salt appropriate amount
• soy sauce appropriate amount
• soy sauce appropriate amount
• white sugar appropriate amount

• other
• burn
• half an hour
• simple

Steps for Roasted eggplant with tomatoes

1

Wash tomatoes and eggplant.

2

Wash and remove the stems, cut into pieces, roll into pieces, place on a plate, sprinkle with salt, stir well, and marinate for 20 minutes.

3

Then squeeze the eggplant pieces with your hands to squeeze out the water from the eggplant that has been killed by the salt. Cut the tomatoes into slices.

4

Pour the oil into the pan and heat it over high heat. When the oil is 70% hot, add the eggplant pieces and fry until golden brown.

5

Pour in the tomatoes and continue to stir-fry.

6

Then add in the soy sauce, soy sauce and white sugar and stir well.

7

Stir fry until the tomatoes are soft, add the minced garlic and stir well.

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