Eggplant Nuggets with Sauce
by Make soup for love
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Prepare the ingredients.
2. Cut the eggplant into pieces with a hob, small pieces of tomato and eggplant, chop the onion and garlic and set aside.
3. Pour two spoons of vegetable oil into the wok, pour in the eggplant cubes when the oil is hot, add a spoonful of salt and stir continuously.
4. Stir-fry the eggplant until it changes color, and serve when it is soft.
5. Put another spoonful of vegetable oil in the pot. When the oil is hot, sauté the shallots and minced garlic, add two spoons of sauce and stir fry to create a fragrance.
6. Pour the tomato chunks and eggplant into the pan and stir fry.
7. Stir-fry until the tomatoes come out of the soup, slightly to half a bowl of hot water, cover and simmer.
