Lantern Eggplant

Name: Lantern Eggplant
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece eggplant; 1 piece tomato; 15ml Salad oil; 3g salt; 20g ketchup; 2g Sugar; 3 cloves garlic; 20g starch

by Good baking ~ teaching service of steaming and baking

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Regardless of the green and red, one bite

In a sense, a chef is an artist who recreates the common ingredients carefully to achieve wonderful products. The traditional tomato-burning eggplant is made of natural materials. The sour and sweet taste of tomatoes and the crispy and delicious taste of eggplant are matched. This red and green is simply a complementary typical.
But eggplant is particularly oil-absorbing, and the traditional frying method will cause the body to take in excessive fat. It is not as healthy as the improved steaming method. It removes the greasiness of the eggplant and neutralizes the sourness of the tomatoes. It is delicious and fragrant, crystal clear and smooth, and it is also very attractive when it is put on the plate. "

Ingredients

1 piece Eggplant
1 piece Tomato
15ml Salad Oil
3g Salt
20g Ketchup
2g Sugar
3 cloves Garlic
20g Starch

Lantern Eggplant

1. Cut the eggplant into sections, about 4-5cm in length. Take two toothpicks and place them on both sides of the eggplant section (so that it will not break). Then cut 6 pieces into a set.

2. Wash the tomatoes and cut into fine diced pieces.

3. Use your fingers to spread a thin layer of starch in the crevices of the eggplant.

4. Stuff the diced tomatoes into the gaps in the eggplant.

5. Put the eggplant box in the porcelain dish and then put it on the perforated steaming dish, adjust the steamer to the normal steaming mode, steam for 8 minutes at 100 degrees.

6. Add oil in the pot, add the minced garlic when the oil is hot and saute until fragrant, pour in tomato sauce, add salt and sugar to taste, boil and turn off the heat.