Baked eggplant with tomato 1, cold eggplant with tomato method: 1) Two eggplant, cut into sections, grow into short and suitable sections, then cut into long strips, put a little oil in the pot, pour in eggplant strips, stir fry, and simmer slowly until soft and cooked. 2) A tomato, seeded and cut into strips. 3) Take out the soft eggplant, put it in a pot, add garlic, salt, vinegar, sugar, soy sauce, chopped coriander and a few drops of sesame oil and mix well. You can eat it. 2, meat slices tomato eggplant recipe production: raw materials: 250 grams of lean pork, 250 grams of tomatoes, eggplant 1 kg. Ingredients: vegetable oil130g, soy sauce 30g, refined salt 20g, monosodium glutamate 5g, onion and Jiang Mo each10g, and water starch 75g. Method: 1) Cut the pork into small slices, put it in a pot, add 25g of water starch and 5g of refined salt, mix well and size it, smooth it with warm oil in a hot pot, take it out and drain it; Wash tomatoes and cut them into small pieces; Peel eggplant and cut it into small pieces with a blade, fry it in hot oil until golden brown, take it out and drain it. 2) Put oil in the pan, heat it, put it in a wok, add minced onion, ginger and garlic, stir-fry the sliced meat and soy sauce evenly, add 300g of water, add refined salt, monosodium glutamate, tomatoes and fried eggplant, and thicken. Special point: eggplant is soft and rotten, and it tastes delicious. Key to production: after cutting the eggplant into pieces, dry it in the sun for 1 ~ 2 hours, so as to save fuel when frying. Fried eggplant should be fried with strong fire. When frying, turn it over frequently to avoid frying, but don't take it out without frying and coloring. 3. Baked eggplant and tomato Ingredients: 3 eggplant (peeled), half tomato, the other half eaten raw, one persimmon pepper (small), good soy sauce10g, 20g soft sugar, 5g salt, a little monosodium glutamate, onion, ginger and garlic. Practice: 1, eggplant, tomato and sweet pepper are cut into hob blocks. Chop onion and ginger, mash garlic, add soy sauce, sugar, salt, monosodium glutamate and starch, add water and mix well. 2, put oil in the wok, not too much, just like the amount of oil in general cooking. Because eggplant is "oily" at first, it must be slow and hot. Moreover, you should always turn it over. You can hardly stop shoveling. You should keep turning until the eggplant looks yellow and soft, and then turn it slowly. Turn it slowly, and turn it. The trick of cooking eggplant is not greasy. When the eggplant becomes soft and rotten, add tomatoes and sweet peppers. Of course, if you don't like these two things, just put the eggplant in. Then add seasoning, because there is starch in the high material, so wait for it to collect soup, not too thick.