Roasted eggplant with tomatoes is a classic home-cooked dish.
The taste is sour and salty, and it serves as an appetizer.
Roasted eggplant with tomatoes
By AlexisMayer
Recipe Recommendations
- eggplant one
- tomatoes one
- green pepper one
- onion appropriate amount
- garlic cloves of 3
- salt appropriate amount
- sugar 3 grams
- soy sauce 15 grams
- cooking wine 5 grams
- chicken essence a little
- sesame oil appropriate amount
- water starch appropriate amount
- Jiang appropriate amount
- sour and salty
- burn
- ten minutes
- ordinary
Steps for Roasted eggplant with tomatoes
1
Prepare all the ingredients.
2
Wash the eggplant and hob it into pieces, cut the tomatoes into small pieces.
3
Wok until the oil is hot, add the eggplant and stir fry.
4
Stir fry until the eggplant skin is wrinkled and soft and slightly yellow.
5
Then add green onions, ginger and garlic and stir-fry until fragrant.
6
Add tomatoes and stir fry.
7
Add cooking wine and stir-fry until fragrant.
8
Add soy sauce, sugar and salt.
9
Add the right amount of water and bake it to taste.
10
Cook until the soup is quick to dry, add green peppers, stir well.
11
Pour in appropriate amount of water starch and stir-fry well.
12
Add a little chicken essence, pour in sesame oil, stir fry well and turn off heat.Roasted eggplant with tomatoes Make Tips
The eggplant must be stir-fried until the skin is wrinkled and soft and slightly yellow, so that the roasted eggplant will taste good and be very delicious.