Fried eggplant with tomato

Fried eggplant with tomato

Introduction:

"Tomato and eggplant fried together, eggplant is not black, and the taste of tomato is also integrated into the diced eggplant, which increases the fresh taste of eggplant."

Production steps:

Step 1: wash the eggplant and tomato

Step 2: dice the eggplant

Step 3: cut the tomato into small pieces

Step 4: cool the oil in a hot pot, stir fry the minced garlic until fragrant

Step 5: put diced eggplant into the pot and stir fry

Step 6: coat the diced eggplant with oil evenly and fry until wilted

Step 7: pour in the tomatoes

Step 8: salt, soy sauce, stir fry evenly, juice

Step 9: out of the pot, plate

Materials required:

Round eggplant: 1

Tomatoes: right amount

Salt: right amount

Soy sauce: two teaspoons

Minced garlic: a little

Precautions: 1. Eggplant can not be peeled, and then diced before frying, which can prevent oxidation and blackening; 2. Tomato can also be peeled, because once heated, it can automatically separate the skin and meat, and can be directly picked out with chopsticks when loading the plate; if you want to peel first, you can cross the top with a knife, and then boil in hot water for 10 seconds, which can be easily removed; 3. You'd better not use soy sauce, because the color is too deep.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: sour and salty