Roasted eggplant with tomatoes (home cooking)

Cooking Instructions

1. Preparation: 1 eggplant, washed and peeled, cut into hob pieces.

   

2. Put it in a basin, add 2 teaspoons of salt, mix well and marinate for half an hour.

   

3. When the time is up, drain the water, put it on a plate, and set aside.

   

4. Preparation: 1 tomato, washed, stemmed, cut into pieces and put on a plate, set aside.

   

5. Preparation: Peel the garlic cloves, wash them and cut them into cubes; Prepare a little chopped green onion and ginger and set aside. (Minced ginger can be left out)

   

6. Add the sauce to a small bowl 1.5 tsp salt and 1 tsp sugar.

   

7. 2 tablespoons of soy sauce (light soy sauce), 1 tablespoon of oyster sauce, 0.5 tablespoons of sesame oil, and a drop of vinegar. (I don't have soy sauce at home, so I use soy sauce, and I don't like vinegar if I don't want it.)

   

8. 1 tablespoon dark soy sauce and 1 tablespoon starch.

   

9. Add a little water, mix well, and set aside. (Depending on the amount of dish, add the seasoning sauce in an appropriate amount)

   

10. Add an appropriate amount of base oil to the wok, add the minced garlic, shallots and ginger when the oil temperature rises slightly, and then add the eggplant pieces.

    

11. Stir-fry evenly until each eggplant cube is thoroughly stir-fried, place on the edge of the wok and add the tomatoes.

    

12. Stir-fry evenly until cooked, add a little seasoning juice before removing from the pan, continue to stir-fry evenly to reduce the juice, and turn off the heat.

    

13. Plated, a home-cooked dish that goes well with rice~