Ingredients for eggplant paste

One long eggplant and one tomato

A little coriander and a little green onion

A little garlic and an appropriate amount of salt

An appropriate amount of white sugar and a little aged vinegar

A little dark soy sauce and a little light soy sauce

An appropriate amount of starch

How to make eggplant paste

Step 1

1. Prepare the ingredients, including eggplant, tomatoes, onions, garlic, and coriander.

Step 2

Peel the eggplant, cut into pieces with a knife, and put into a bowl. Sprinkle dry starch, you can use a little more, and grasp it evenly with your hands to ensure that each piece of eggplant is coated with starch.

Step 3

Heat 60% of the oil, put it in the pan and fry over medium heat for about 10 minutes, turning over frequently to avoid burning.

Step 4

When fried like this and slightly browned, you can take it out.

Step 5

Bring a little oil, maybe less here, add onion and garlic, and stir-fry over low heat until fragrant.

Step 6

Add tomatoes, stir-fry over high heat, add some water, and stir-fry until sandy. Add a little salt, sugar, light soy sauce, and dark soy sauce to adjust the color. Let it simmer for 1-2 minutes.

Step 7

Add the eggplant and stir-fry quickly to absorb the soup. Add some vinegar, stir-fry and turn off the heat. Add some coriander, turn it over and take it out of the pot.

Step 8

Come on, serve with rice.

Step 9

The eggplant is soft, sweet and sour, and delicious with rice. The taste is still very rich.

Cooking tips for fried eggplant

Use less oil when frying, mainly because the fried eggplant itself is very oily. If there is too much oil, the dish will be boring. The tomatoes just neutralize the greasiness.