Grilled eggplant with tomatoes
Overview
Tomatoes and eggplants, this combination is also very classic. Mima has made this dish before and posted it. She made it again and photographed it. The feeling is still different, so she posted it again. Tomatoes in autumn are particularly good. They are completely naturally ripe and rustic. They are great when eaten raw and are also great when used in stir-fry sauce. Therefore, this roasted eggplant with tomatoes is different from the previous ones. In addition, the method of cutting the eggplant is also different, and the finished dish is completely different. When we were young, after the beginning of autumn, the home-grown eggplants gradually became old and began to taste unpalatable. But now it is completely different. With the advancement of science and technology, vegetables can be eaten at any time, and seasonal vegetables have gradually become seasonal vegetables, which is actually quite good.
Tags
Ingredients
Steps
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Material diagram.
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Peel the eggplant.
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Cut the eggplant into small cubes.
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Peel the tomatoes and dice them into small pieces, chop the garlic and mince the ginger.
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Add cornstarch to the diced tomatoes.
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Mix well.
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Heat oil in a wok and fry the diced eggplant.
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Fried diced eggplant
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Take the mixing bowl, mix the tomato sauce, light soy sauce and salt into juice, add water and starch to make gravy.
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Heat oil in a wok and sauté minced garlic until fragrant.
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Add diced tomatoes and stir-fry to make sauce.
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Add diced tomatoes and stir-fry to make sauce.
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Add fried diced eggplant
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Stir-fry until fragrant, add a little sugar, and pour in the gravy.
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Just take it out of the pot.
