Eggplant and tomato recipe

It is best to make eggplant and tomato into separate dishes, but it is also suitable to cook them together. You can choose the method according to your favorite taste. Eggplant and tomatoes can be made into braised eggplant and scrambled eggs with tomatoes respectively. The method of braised eggplant is more complicated, so you can try it a few times. Scrambled eggs with tomatoes is relatively simple. Just fry the eggs and then stir-fry them with tomatoes.

Prepare ingredients: two round eggplants, two tomatoes, one garlic, and a few leeks.

practice

1Cut the eggplant into thick strips the size of your little finger, peel the tomatoes and cut into small pieces, smash the garlic and slice it, and cut the chives into small pieces for later use.

2 Put a small amount of oil in the pot, pour in garlic and stir-fry until fragrant, then add tomatoes and stir-fry until it becomes a paste.

3 Pour the eggplant strips into the pan and stir-fry. When the eggplant becomes soft, add appropriate amount of salt, Nande powder and oyster sauce to taste.

4Sprinkle with minced garlic and chopped chives. Serve.

Tip 1: In the past, eggplants were fried first, which required too much oil, or the eggplants were directly fried. Not very healthy.

2 Fry the tomatoes first, this dish doesn’t require too much oil. like

Fried Eggplant and Tomatoes

Ingredients: 2 eggplants, 1 tomato

practice

Step 1: Peel the eggplant and cut into strips; the tomatoes can be peeled (or not) and sliced.

Step 2: Heat a lot of oil in a pan and pour in the eggplant. Turn on medium heat and stir-fry the eggplant. Stir-fry continuously for about 3 minutes and then remove from the pan for later use. Eggplant absorbs a lot of oil, so add more oil.

Step 3: Take out the eggplant and drain the excess oil in the pot. Then put a little oil in the pot, add the minced garlic and stir-fry until fragrant. Pour in the tomatoes and stir-fry. It doesn’t matter if they are a little mushy.

Step 4: After one minute, pour in the eggplant and stir-fry, add salt and a little white vinegar, stir-fry evenly, add some chopped green onion and it is ready to serve.

Roasted Eggplant with Tomatoes

Material

2 eggplants, 2 tomatoes, auxiliary ingredients: a little chopped green onion and ginger, 1 tablespoon sugar, 1.5 tablespoons oyster sauce, 1 teaspoon soy sauce

practice

1. Wash the eggplant and cut it into strips. Wash the tomatoes, peel them and cut them into small pieces.

2. Heat enough oil in a pan until it is 50% to 60% hot, add the eggplant strips and fry until soft, remove from the oil, gently squeeze out the excess oil, and place on kitchen paper to absorb the excess oil.

3. Heat a proper amount of oil in a wok, add onion and ginger, stir-fry until fragrant, then add tomato cubes, soy sauce, and sugar, stir-fry until paste, add eggplant strips and stir-fry for one minute.

4. Finally, add oyster sauce, stir-fry evenly and serve.