Bergamot in Tomato Sauce

Name: Bergamot in Tomato Sauce
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs eggplant; 1 piece tomato; Some garlic; Some salt; Some Sugar; Some oil

by MissChen

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

I have grown a little eggplant this summer, so I ate quite a bit of eggplant. There are many kinds of eggplants, and they are delicious no matter how they are made. I have tried many different methods this year, but I have made bergamot once. There are several reasons: first, because the eggplants grown at home are not as good-looking as the ones I bought, so Today I bought this eggplant, and I don’t have any of my own. The second is that it is troublesome, and the third is that it’s not healthy to eat a lot of fried food, haha, but it’s OK to eat it once or twice occasionally.
Today I have another dish with tomatoes. The eggplant is wrapped in flour and fried and it tastes soft and waxy. This time I used tomatoes as the topping. It was sour and sweet. "

Ingredients

Bergamot in Tomato Sauce

1. Material drawing

2. Wash the eggplant and cut it into a layer of dry flour as shown in the figure.

3. Wash tomatoes and cut into small pieces, mince garlic

4. Add a proper amount of oil to the pan, heat it, put the eggplant in it, and fry

5. Deep-fried and fished out oil control

6. Take another pot, add a little oil and sauté half of the minced garlic

7. Put the tomatoes and stir fry (if the tomatoes are too big, use a spatula while frying)

8. Stir-fry the red sauce and add a little water to boil and add some sugar

9. Add some salt

10. Sprinkle in the other half of minced garlic

11. Cooked tomato topping

12. Put the eggplant on the plate

13. Just add the tomato topping

Tips:
1 It is better to choose the straight and thick eggplant.
2 If there is tomato sauce when making tomato toppings, add some tomato sauce.
3 The toppings can also be replaced with other toppings according to your own taste.