Grilled eggplant with tomatoes

Overview

This dish is delicious, soft and fragrant, salty and delicious, and very nutritious.

Prepare ingredients.
Wash the eggplants and cut them into long strips of about 7-8 cm. Marinate them with salt for ten minutes.
Blanch the tomatoes with a cross-cut knife in boiling water to make them easy to peel.
Cut tomatoes into cubes, shred green peppers, and mince garlic. Set aside.
Prepare a small bowl, add salt, chicken essence, corn starch, light soy sauce, sugar, and appropriate amount of water, mix well and set aside.
Pour out the marinating water from the marinated eggplants, add cornstarch to it, mix well and set aside.
Pour oil into the pot. When the oil temperature is 60% hot, add the eggplants one by one and fry until golden brown and take out.
Fried eggplant.
Leave the oil in the pot and sauté the minced garlic until fragrant.
Add tomato paste and mix well.
Add the tomatoes and stir-fry to draw out the juice.
Then add the fried eggplant and stir-fry evenly.
Finally, pour in the green pepper and stir-fry, then pour in the sauce, drizzle with sesame oil, stir-fry evenly and serve.
Finished product picture.