Ingredients and methods of cooking tomato and eggplant

People in the south generally like to eat tomato and eggplant, which is very delicious. So today I will tell you how to make it:

Ingredients for Tomato and Eggplant

1 large tomato 2 long eggplants

4 cloves of garlic 1 tsp (5 g) salt

2 tablespoons (30ml) light soy sauce 1/2 teaspoon (3ml) dark soy sauce

1 tablespoon (15g) sugar 1 tablespoon (15ml) starch

How to cook eggplant with tomatoes

1. Wash the eggplant, remove the stems, cut into pieces, put them on a plate, sprinkle with salt, stir well and marinate for 20 minutes

2. Then squeeze the eggplant pieces with your hands to squeeze out the water that has been killed by the salt. Dice the tomatoes and peel the garlic and chop it into small pieces.

3. Pour oil into the pan and heat it over high heat. When the oil is 70% hot, add the eggplant cubes. Change to medium heat and fry until golden brown. Then add the tomatoes and continue to stir-fry. Then add the light soy sauce, dark soy sauce and sugar and mix well.

4. When the tomatoes are soft, add the minced garlic and stir well, then add water starch to thicken.

Tips

For this dish, long eggplants are better than round ones. For tomatoes, choose big, red, and juicy ones.

Eggplant is a vegetable that absorbs a lot of oil. If you want to make it delicious, it will also consume a lot of oil. Pickling eggplant with salt can effectively remove the moisture in the eggplant, so that you can reduce the amount of oil used during the frying process.

Because salt is used when pickling eggplant, do not add salt when frying this dish, otherwise it will be very salty.

Add the minced garlic last, and the flavor of garlic mixed with the eggplant and tomatoes happens to be the best tasting.