Bergamot Tomato Sauce

Overview

This summer, I grew some eggplants at home, so I ate quite a lot of them. There are many ways to make eggplant, and they are delicious no matter how you make them. I have tried many different ways this year, but I have only made it once with Bergamot Eggplant. There are several reasons: First, the eggplants grown at home are not as beautiful as the ones I bought, so I bought this eggplant today, and I no longer have the ones I grew at home. The second is that it’s troublesome, and the third is that eating too much fried food is not healthy, haha, but it’s okay to eat it once or twice occasionally. Today I have another dish with tomatoes. The eggplant is wrapped in flour and fried, and it tastes soft and glutinous. This time, tomatoes are used as toppings. It is sour and sweet.

Tags

• hot dishes
• vegetarian dishes
• home cooking
• common dishes
• old man
• summer recipes
• banquet dishes
• dinner
• eggplant
• garlic
• oil
• white sugar
• salt
• tomatoes

Ingredients

Steps

1. 1 Material diagram

   

2. 2 Wash the eggplant and cut it into pieces as shown in the picture. Coat it with a layer of dry flour

   

3. 3 Wash the tomatoes and cut into small pieces, mince the garlic

   

4. 4 Add an appropriate amount of oil to the pan, heat it up, put the eggplant in and fry

   

5. 5 Fry thoroughly and remove to control oil

   

6. 6 Take another pot, add a little oil and saute half of the minced garlic

   

7. 7 Add tomato pieces and stir-fry (if the tomatoes are too big, use a spatula to break them up while frying)

   

8. 8 After frying the red juice, add a little water and bring it to a boil. Add some sugar

   

9. 9 Add some salt

   

10. 10 Sprinkle in the other half of the minced garlic

    

11. 11 Cooked tomato topping

    

12. 12 Place the eggplant on a plate

    

13. 13 Just top it with tomato topping