Grilled eggplant with tomatoes
Overview
How to cook Grilled eggplant with tomatoes at home
Tags
Ingredients
Steps
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Prepare all materials, wash and set aside.
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Wipe the surface moisture of the eggplants and cut them into medium-sized pieces. Apply a thin layer of dry starch, wrap evenly and set aside.
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Cut onions into small pieces, mince ginger and garlic, and cut tomatoes into small pieces and set aside.
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Add an appropriate amount of flour, add water, and stir to form a flour paste with a suitable consistency. It should not be too thin and will not hang, nor should it be too thick and the flour will be too thick. After mixing, beat in the eggs, add salt, and mix evenly.
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Pour the eggplant into the batter and coat evenly with the batter.
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Heat a dry pan, pour in enough cooking oil so that the eggplants spread out and float. After the oil is hot, add the eggplant. You can use chopsticks to stick the batter into the oil first. It is better if there are a lot of bubbles around it.
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During the frying process, occasionally use chopsticks to turn the eggplants, fry them until they are slightly brown or golden, then take them out. At this time, the eggplants are crispy on the outside and can be eaten directly.
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Remove the eggplant, pour out the oil, leave a small amount of oil in the pot, add the bean paste, stir-fry the red oil, add the green onion, ginger and garlic, sauté until fragrant, then add the tomatoes, stir-fry until the tomatoes are soft and juicy, add light soy sauce, dark soy sauce, salt, sugar, continue to stir-fry.
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Pour in the eggplant, stir-fry evenly, take it out of the pan, and sprinkle with chopped green onion as a garnish.
