Braised eggplant with tomatoes is a delightful delicacy that perfectly combines the tender texture of eggplant with the sweet and sour flavor of tomatoes. The rich red sauce covers the eggplant like a splendid garment, enhancing its appeal. Gradually, the eggplant becomes soft and tender, releasing an irresistible aroma. As you pick up a piece of eggplant with your chopsticks and gently savor it, you will experience the pleasurable sensation of its velvety texture and the richness of its flavors. The sweetness of the eggplant and the acidity of the tomatoes intertwine on your taste buds, creating a lively dance of flavors.
Ingredients for braised eggplant with tomatoes
| Eggplant | two |
| Green pepper | one |
| Tomato | one |
| Green onion | 4g |
| Ginger | 2g |
| Garlic | 4g |
| Ketchup | 8g |
| Salt | 3g |
| Essence of chicken | 3g |
| Light soy sauce | 5g |
| Mature vinegar | 4g |
| Sugar | 3g |
| Starch | 10g |
Steps:
1.Prepare the required ingredients and wash them with cold water.
2.Cut the eggplant into pieces and place them in a dish. Add a little water and some starch, then mix well.
3.Blanch the tomatoes briefly in boiling water to facilitate peeling. Peel the tomatoes and cut them into slices. Also, slice a green pepper and set aside.
4.Chop the spring onion into small pieces, mince the garlic, and mince the ginger. Set them aside.
5.Heat oil in a pan. When the oil reaches about 70% of the desired temperature, fry the eggplant for a short time until it turns golden brown. It is important to have sufficient oil to prevent excessive absorption. Once fried, remove the eggplant from the pan.
6.Increase the heat and do a second round of frying. When the oil reaches about 70% of the desired temperature again, add the eggplant back to the pan and stir-fry for 20 seconds. Just before removing from the pan, add the sliced green pepper. Then remove the eggplant and drain excess oil.
7.Add a small amount of cooking oil to the pan. Sauté the spring onion and a little garlic. Add the tomato paste and sauté until fragrant. Then add an appropriate amount of water and stir-fry. Add minced garlic and tomatoes, and wait until the sauce thickens before seasoning.
8.Now season with a little light soy sauce, vinegar, and sugar (use a bit more sugar). Add a pinch of salt and a suitable amount of chicken essence. Stir until well mixed.
9.Add a mixture of water and starch to thicken the sauce. Stir-fry for a while, then add the fried eggplant. Finally, drizzle with a little oil and stir-fry evenly.
10.Transfer to a serving plate. The delicious braised eggplant with tomatoes is now ready. It is nutritious, sweet, and sour. Give it a try!
Tips:
1.The eggplant should be stir-fried until the skin wrinkles, becomes soft, and turns slightly yellow. This provides the best texture and enhances the flavor.
2.Adding a suitable amount of tomato sauce during the cooking process can enrich the taste of this dish.
3.To further enhance the texture, you can use a water starch mixture to thicken the sauce of the braised eggplant with tomatoes, making it more flavorful.
4.Adjust the amount of salt and sugar according to your personal preference to achieve the desired sweet and salty taste. Feel free to adjust the salt and sugar according to your individual preference for a balanced flavor.
On a summer dining table, this braised eggplant with tomatoes is undoubtedly a highlight. It offers a delightful taste, nutritional abundance, and a simple cooking method, making it particularly suitable for enjoying at home. I hope everyone can not only indulge in the delicious food but also appreciate the beauty that comes with a healthy lifestyle. It is not just a dish; it is a form of life enjoyment.