Stewed eggplant with tomato

Stewed eggplant with tomato

Introduction:

"It's the first time that eggplant and tomato are fried together. I always feel that these two ingredients don't match very well. It turns out that the mixture of them is very good. Eggplant absorbs the sour and sweet juice of tomato and becomes less earthy."

Production steps:

Step 1: wash eggplant, cut into strips, marinate with a little salt for 10 minutes to remove moisture

Step 2: control the moisture after pickling

Step 3: pour the oil into the frying pan and stir fry the eggplant for a while

Step 4: add garlic

Step 5: continue to stir

Step 6: add the tomato pieces and stir fry

Step 7: add salt, a little water and simmer

Step 8: add parsley when you are out of the pot

Step 9: stir fry quickly and evenly

Materials required:

Eggplant: 1

Tomato: 1

Garlic: right amount

Coriander: moderate

Note: salting eggplant for a moment can not only remove the excess water, but also save the amount of cooking oil, so that eggplant is not so greasy.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh