Grilled Eggplant with Tomato
1.
Wash the ingredients
2.
Peel the eggplant and cut it with a hob
3.
Add 2 spoons of cornstarch.
Mix it to make the cornstarch stick to the eggplant.
4.
Chop garlic, cut green pepper on a hob and set aside
5.
Cut the tomato into small pieces.
The pink tomatoes I bought from the Internet are very juicy and have a lot of tomato juice.
6.
Adjust the sauce: 2 tablespoons of light soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of salt, 1 tablespoon of tomato sauce, 1 tablespoon of corn starch, 2 tablespoons of water, mix and mix well.
The sauce is the soul of this dish.
7.
Put the right amount of oil in the pot and add the eggplant.
Fry the eggplant until it becomes soft and serve it for later use.
8.
Leave the bottom oil in the pot, add the minced garlic, sauté on low heat until fragrant, add the tomatoes.
Stir-fry the tomato juice.
9.
Then add green pepper and eggplant, stir fry evenly
10.
Finally put in the adjusted sauce.
Stir the sauce before putting it, the cornstarch is easy to sink to the bottom.
11.
It is refreshing and not greasy, and the tomato-burned eggplant is finished!
To make this dish, you need to prepare 2 more bowls of rice, which is really too much! Compared to oily eggplants and fried eggplants, this dish has very little oil and is very suitable for summer!
