Roasted Eggplant

Name: Roasted Eggplant
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Round eggplant; 1 piece tomato; Some parsley; Some garlic; Some Salad oil; Some Sugar; Some Soy sauce; Some salt; Some MSG

by Smile

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Roasted eggplant is a traditional home-cooked dish. Although there are multiple versions, eggplant is not the main ingredient. Because of its rich nutritional value, salty taste, and easy to use, it is very welcome.
This roasted eggplant is mainly eggplant, supplemented by tomatoes. Because the eggplant has been cooked on an electric baking pan with a small amount of oil in advance, it is not greasy to eat. Burning eggplant with tomatoes generally feels sweet and sour, and the aroma of the eggplant is overflowing. It is a very delicious meal. "

Ingredients

1 piece Round Eggplant
1 piece Tomato
Some Parsley
Some Garlic
Some Salad Oil
Some Sugar
Some Soy Sauce
Some Salt
Some Msg

Roasted Eggplant

1. Wash the eggplant, remove the stalk, peel, slice it with a diamond knife;

2. Chop tomatoes, chop coriander, mince garlic;

3. Brush the upper and lower plates of the electric baking pan with a thin layer of oil, heat them up and down at the same time, and fry the eggplant;

4. Pour a proper amount of oil in the pan, pour the fried eggplant, fry with a spatula while dividing into small pieces, stir-fry and serve;

5. Pour an appropriate amount of oil in the pan, pour the tomatoes into the stir fry, and use a spatula to cut into small pieces while sautéing;

6. Then pour in eggplant, add minced garlic and stir fry together;

7. Add appropriate amount of sugar, soy sauce, salt and monosodium glutamate and stir fry evenly;

8. Serve, sprinkle with chopped coriander, and mix.

Tips:
1. The eggplant slices should be sliced thinner appropriately, it will be easier to cook when frying, pay attention when using a diamond knife, and do not cut it;
2. When frying the eggplant, stir-fry the eggplant on high heat. Stir all the condiments evenly to get out of the pot;
3. Sugar can effectively improve freshness here and is indispensable;
4. The temperature of the oil should be controlled well to avoid excessive heat when the vegetables are put in the pot.