Tomato stewed eggplant

Overview

This is the first time that eggplant and tomatoes are stir-fried together. I always feel that these two ingredients do not go well together. It turns out that the mixture of the two is still very good. The eggplant absorbs the sweet and sour taste of the tomato soup and becomes less earthy.

Tags

• hot dishes
• coriander
• eggplant
• garlic
• tomatoes

Ingredients

Steps

1. 1 Wash the eggplant, cut into strips, add a little salt and marinate for 10 minutes to remove the moisture

   

2. 2 Control the moisture after pickling

   

3. 3 Pour oil into the wok, add the eggplant strips and stir-fry for a while

   

4. 4 Add garlic

   

5. 5 Continue to stir-fry

   

6. 6 Add tomato pieces and stir-fry

   

7. 7 Add salt, a little water and simmer over low heat

   

8. 8 Just before serving, add coriander segments

   

9. 9 Stir quickly and serve