Name: Eggplant in Tomato Sauce
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 tbsp Dried shrimp; a little Lard (refined); a little olive oil; a little Sugar; 3 tablespoons Heinz Ketchup; 2g salt; a little egg; a little Thirteen incense; a little Soy sauce; 4 slices ginger; 4 cloves garlic; Some corn starch

Eggplant in Tomato Sauce

by Still-good food

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Eggplant mixed with tomato sauce is a bit confusing. The tomato sauce is tomato sauce. Adding tomato sauce to tomato sauce is not only delicious but also healthy. There are many ways to eat eggplant, but most of them are cooked at a higher temperature and longer time, which is not only greasy, but also has a great loss of nutrition. The vitamin loss of fried eggplant can reach more than 50%. Among all the ways to eat eggplant, mixed eggplant puree is the healthiest. First of all, the heating time of pureed eggplant is the shortest, and it only needs to be steamed on high fire, so the nutrient loss is the least. Secondly, mix the eggplant with the least oil. After the eggplant is steamed and torn into strips, you only need to drizzle some sauce. Finally, the nutrition absorption of mixed eggplant is the most complete, because it does not need to peel off the eggplant skin, and the eggplant skin contains a lot of biologically active substances. It is best to use olive oil, minced garlic and a little salt for the sauce of eggplant. Olive oil is undoubtedly healthy oil, and minced garlic has anti-bacterial and anti-cancer effects.

Eggplant in Tomato Sauce

1. Prepare materials

2. I cut the eggplant into sections ahead of time and steamed it directly on the pot over high heat

3. When steaming the eggplants, we wash the garlic, ginger and dried shrimps, mince and set aside

4. Place the pot on the heat, pour the lard and saute the garlic, etc., pour a little water or stock

5. Pour the starch in the tomato sauce and add a little water

6. Bring the broth to a boil, pour into the light soy sauce

7. Pour in salt chicken essence and sugar to taste

8. Pour in the tuned sauce

9. Finally, when you start the pot, pour olive oil into the thirteen incense

10. Let the tomato juice cool down and you can tear it into strips. Pour the cooked tomato juice onto the eggplant and sprinkle some minced garlic for garnish.