How to cook Stir-fried Eggplant with Tomatoes?

How to cook Stir-fried Eggplant with Tomatoes?

Stir-fried Eggplant with Tomatoes

This dish is delicious, soft and fragrant, fresh and salty, and nutritious. Especially mixing rice with vegetable soup will definitely make you eat one more bowl.
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Course: Main Course
Cuisine: Chinese
Keyword: Stir-fried Eggplant with Tomatoes
Prep Time: 15 mins
Cook Time: 10 mins
Servings: 2
Calories: 117kcal
Author: Jerry Ye

Ingredients

  • 400 g eggplant
  • 200 g tomato
  • 30 g green chili
  • 5 g garlic
  • 30 g ketchup
  • 3 g salt
  • 5 g white sugar
  • 10 ml thin soy sauce
  • 3 g chicken essence
  • 30 g starch

Instructions

  • Prepare ingredients. Two long eggplants, three tomatoes, one pepper, and a moderate amount of garlic. Seasoning: appropriate amount of tomato sauce, 2 teaspoons of salt, 2 teaspoons of sugar, 2 teaspoons of light soy sauce, 1 teaspoon of chicken essence, appropriate amount of sesame oil, appropriate amount of corn starch.
  • Draw a cross knife on the tomatoes, put them in boiling water, and peel them for later use.
  • Cut the eggplant into strips about seven or eight centimeters long, mince garlic, cut tomatoes into cubes, and cut pepper into thin strips for later use.
  • Sprinkle a little salt on the eggplant strips and mix well. Let it marinate for about 10 minutes.
  • After the eggplant is marinated, remove the excess water from the pot. Then sprinkle an appropriate amount of dried cornstarch, mix well and set aside.
  • Take a small clean bowl, then add cornstarch, salt, sugar, chicken essence, light soy sauce in turn, pour in half a bowl of water, and make a bowl of juice for later use.
  • Add appropriate amount of oil to the pan. After the oil is hot, put the eggplant strips in the pan and fry until the surface is slightly yellow, then serve.
  • The eggplant looks good when fried.
  • Leave an appropriate amount of base oil in the pan, then after the oil is hot, add minced garlic and stir-fry until fragrant, then pour in the tomato sauce and stir-fry evenly.
  • Pour the tomatoes and stir-fry evenly.
  • Put the eggplant strips in the pan and stir fry.
  • Put the shredded chili peppers in a pot and stir-fry evenly.
  • Pour the bowl of juice into the pot, bring to a boil, stir and stir evenly. Then turn off the heat and pour a little sesame oil to serve.

Notes

1. When choosing eggplant for this dish, it is best to choose long eggplant.
2. The skin of eggplant is very nutritious and it is best to leave it.
3. The oil temperature of fried eggplant should be slightly higher, otherwise the eggplant will stick together easily.

Nutrition

Nutrition Facts
Stir-fried Eggplant with Tomatoes
Amount Per Serving
Calories 117 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 1057mg46%
Potassium 826mg24%
Carbohydrates 27g9%
Fiber 8g33%
Sugar 16g18%
Protein 4g8%
Vitamin A 956IU19%
Vitamin C 22mg27%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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