Roasted Eggplant

Name: Roasted Eggplant
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs Long eggplant; 1 piece tomato; 2 tablespoons ketchup; Some Cooking oil; 1 tablespoon salt; 1 tablespoon Sugar; 1 tablespoon Rice vinegar

by Squirrelfish 77

4.7 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

This roasted eggplant uses long eggplants. Long eggplants have more moisture than round eggplants, and have finer fiber than round eggplants. The taste is softer and sweeter than round eggplants. Paired with vitamin-rich tomatoes, the color is more eye-catching, it makes people drool when looking at it, and the taste is more sour and sweet. But just adding tomatoes is not strong enough, and adding some tomato sauce, sugar and rice vinegar, this dish is rich in flavor and rich in taste, which brings this ordinary roasted eggplant to a higher level. Every time my family cooks this dish, the child will have to eat two bowls of rice. He always says that there is not enough food. It is not enough for my son to cook it three times a week.

Ingredients

2 pcs Long Eggplant
1 piece Tomato
2 tablespoons Ketchup
Some Cooking Oil
1 tablespoon Salt
1 tablespoon Sugar
1 tablespoon Rice Vinegar

Roasted Eggplant

1. Prepare all the ingredients. Wash the long eggplants without peeling them, cut them into sloping knife pieces, put them in a large bowl, add 1 tablespoon of edible salt, stir well, and marinate for more than half an hour.

2. The marinated eggplants squeeze out the water, heat the wok and pour in an appropriate amount of cooking oil. If the eggplants are squeezed out of the water, they will fry until they are cooked and soft. Just lightly poke with chopsticks, it will be easy to poke. After all is fried, place it on a kitchen paper towel to control the oil.

3. The tomatoes are cleaned, boiled water to remove the skin (I am lazy, not peeled), and stir-fry evenly.

4. Add chopped green onion and minced ginger, stir fry for aroma, and stir fry tomatoes for soup.

5. Then add 2 tablespoons of tomato sauce, stir-fry evenly, put the fried eggplant into the pot

6. Add 1 tablespoon of salt to adjust the taste, then add 1 tablespoon of balsamic vinegar, appropriate amount of sugar and stir well, then it is ready to be served on a plate.

7. The sweet and sour appetizing meal is none other than it. As soon as this dish is on the table, the child must have two bowls of rice!

8. As soon as this dish is on the table, the color just looks at it, and the children always don’t have enough food. My family does not make enough of it three times a week.