How to cook eggplant with tomatoes

Everyone has eaten braised eggplant, but tomato-braised eggplant is more special. Let's take a look at how to make tomato-braised eggplant.

How to cook eggplant with tomatoes

1. How to cook tomato and eggplant

First, process the eggplant. Remove the root and skin of the eggplant, and cut it into irregular medium sizes. Stir the cut eggplant with salt and marinate for a while. Then knead the marinated eggplant pieces to squeeze out the excess water in the eggplant. This process of eggplant is very important, otherwise the eggplant will not be so easy to taste when braised. The second part is to cut the tomatoes into pieces and use the edge of a knife to smash the garlic into garlic paste for later use. The third part is to open the oil pan and heat the oil in the pan over high heat. When the oil is 70% hot, you can put the eggplant pieces in. Stir-fry for a while and wait until the white sac of the eggplant turns golden yellow, then pour in the tomatoes and garlic paste, add seasonings and stir-fry. Dark soy sauce and white sugar are the main conditioning. After the tomatoes become soft and water is released, add starch water to thicken.

2. Cooking Tips for Tomato and Eggplant

Although the steps of this dish are simple, there are still some tips to make it delicious. First of all, you should choose long eggplants and juicy tomatoes. You must squeeze out the water from the eggplant in advance so that the eggplant can absorb the oil better. Otherwise, it will not be easy to taste. Also, add minced garlic with the eggplant so that the taste is more balanced.