Steps for stewing eggplant with tomatoes

The dish I’m going to tell you about today is stewed eggplant with tomatoes. It’s delicious and very tasty. Let’s take a look and learn how to make it.

Introduction to Tomato and Eggplant Stew

Make delicious and good-looking stewed eggplants in microwaves without a drop of oil - Most of the stewed eggplants in restaurants are fried in oil until they are red, and then cooked with tomatoes and green peppers. Farmers in Shanxi usually make it themselves by frying the eggplants with oil first, then adding tomatoes and green peppers. No matter which method is used, cooking oil must be used. We all know that eggplant is the food that absorbs the most oil, which is one of the reasons why stewed eggplants are delicious, and it makes many people stay away from it. So, is there a better way to make delicious stewed eggplants without a drop of oil? Haha, as long as you can think of it, there will be a way. The microwave method can not only retain the nutrition of the ingredients to the maximum extent, but also is simple to make. The most important thing is that no drop of oil is used in the whole process. How about it, is this method tempting?

Tomato and eggplant stew

2 eggplants 1 tomato

1 green pepper 1/2 teaspoon salt

1 tablespoon soy sauce 2 tablespoons tomato sauce

Water to taste 1/4 teaspoon cornstarch

1 coriander 2 cloves garlic

Method 1 (Tomato sauce preparation process)

1. Put 1/2 teaspoon of salt in a small bowl

2. Pour 1 tablespoon of soy sauce

3. Add 2 tablespoons of tomato sauce

4. Put 1/4 teaspoon cornstarch and appropriate amount of cold water in another small bowl and stir to make wet water starch

5. Pour the prepared water starch into the bowl of ketchup

6. Stir evenly with chopsticks, the tomato sauce is ready, set aside

Method 2 (Microwave oven roasted eggplant production process)

1. Wash 1 tomato and cut it into dices with a knife

2. Wash 1 green pepper or hot pepper with clean water and cut into dice with a knife

3. Put the chopped tomatoes and peppers in a microwave-safe silicone tagine pot

4. Cover the pot, put it in the microwave, and heat it on high heat for 2 minutes until the tomatoes are red and the green peppers are cooked.

5. Take out the pot and put the tomato and green pepper pieces on a plate for later use.

6. Wash the eggplant with clean water and scrape off the skin with a peeler

7. Cut the eggplant into dice with a knife

8. Place the eggplant cubes in a microwave-safe silicone tagine pot

9. Cover the pot and place it in the microwave on high heat for 3 minutes

10. Take out the pot and let the eggplant surface dry slightly

11. Place the previously microwaved tomatoes and green peppers on top of the eggplant and pour the broth into the pot.

12. Cover the pot, put the pot in the microwave, heat on high heat for 3 minutes, and pinch the eggplant with your hands to feel that the eggplant is soft but firm

13. Take out the pot and spread the prepared tomato sauce on the surface of the eggplant

14. Peel off the outer skin of 2 cloves of garlic and cut them into garlic slices with a knife

15. Place the chopped garlic slices on top of the ingredients

16. Cover the pot, put the pot in the microwave, and heat on high heat for 5 minutes until the eggplant is soft and fragrant.

17. Wash the coriander with clean water and cut it into pieces with a knife.

18. Take out the pot, put the chopped coriander on the ingredients and you can eat it.

Tips

1. This dish is made entirely in the microwave without using a drop of oil.

2. When heating eggplant in a microwave, do not completely drain the eggplant until it is cooked. Otherwise, the eggplant will turn black easily due to excessive water loss and prolonged heating. You can see that in step 10 of my step-by-step diagram, I only heated it for 3 minutes and the surface of the eggplant showed signs of blackening and discoloration.

3. When you heat the eggplant in the microwave for the second time, put the tomatoes and green peppers in together. The eggplant will absorb the moisture from the tomatoes and green peppers and will not turn black when heated. However, do not heat it for a long time, as long as the eggplant is soft but not too hard. If the eggplant is fully cooked, the eggplant will not taste burnt.

4. Heat in the microwave for the third time, pour the prepared sauce and garlic slices into the pot, and heat until the eggplant absorbs the sauce and becomes soft.

5. Here we only introduce the method. The amount of seasoning should be changed according to your taste and the amount of ingredients. If you like it sweeter, you can add some sugar.

6. The microwave heating time is not fixed. It needs to be adjusted according to the size of the ingredients and the temperature of your own microwave oven.

7. If you don’t have a microwave-safe silicone tagine pot, you can put the ingredients in a microwave-safe container, but be sure to cover the container during the production process to prevent the moisture of the ingredients from being lost and affecting the taste.