When I usually buy vegetables, I prefer to buy seasonal vegetables. So in summer, eggplant, peppers, and tomatoes are common dishes on the table.

Eggplant is an oil-loving vegetable. Many classic ways to eat it are stir-fried and then deep-fried, such as braised eggplant. This is delicious, but high in calories. It’s okay to have an occasional addiction. If you eat it often, you will definitely gain weight. But frying eggplant in oil and then using it again and again is unhealthy, and it would be a pity to throw it away.

A new way to cook eggplant, without frying, it is simple and easy, and it tastes so fragrant when mixed with rice

I would like to share with you a method of cooking eggplant using tomatoes with less oil. Only use the amount of oil you normally use for cooking. The prepared eggplant is sour and appetizing, especially suitable for mixing with rice.

It is also very simple to make. It omits the frying step and does not need to stay in front of the stove for too long. It can be served in a few simple steps, which is very suitable for summer. In short, this dish is delicious, fuel-saving, simple, and delicious. Everyone must try it~

Specific manufacturing method

Step one: prepare the ingredients. 2 eggplants, 1 tomato, 1 pepper, appropriate amount of garlic.

Step 2: Wash the eggplant and cut into hob pieces.

Step 3: Put the sliced ??eggplant into the pot, add 1 tablespoon of salt, stir evenly, and marinate for about 15 minutes.

Step 4: Cut tomatoes into cubes, cut pepper into cubes, and grind garlic into powder and set aside.

Step 5: Take a small bowl, put 2 spoons of soy sauce, 1 spoon of vinegar, a little chicken essence, 1 spoon of sugar, 2 spoons of corn starch, and 5 spoons of water. After stirring evenly, make a bowl of juice.

Step 6: After marinating the eggplant, wring out the water, as shown in the picture.

Step 7: Pour a little oil into the pot, which is enough for normal cooking. Then put the eggplant into the pot and stir-fry over low heat.

Step 8: Fry the eggplant until the surface is slightly brown, and it is ready to eat.

Step 9: There is no oil left, only the oil at the bottom of the pot. Add minced garlic and stir-fry until fragrant.

Step 10: Put the tomatoes into the pot, add 2 tablespoons of tomato paste, and stir-fry until the tomatoes are slightly soft.

Step 11: Put the eggplant and pepper into the pot and stir-fry evenly.

Step 12: Pour the prepared bowl of juice into the pot, stir evenly, boil again and turn off the heat.

Step 13: Take it out and serve it.

A few more words

1. Eggplants must be peeled when they are old, otherwise the taste will be affected.

2. The amount of minced garlic can be slightly larger to enhance the flavor.

3. Add salt when pickling eggplants, and add 2 tablespoons of soy sauce to the bowl of juice. Do not add salt when frying eggplants.