Eggplant with tomato stir fry is a pleasant summer time dish that’s excellent for a aspect and satisfying as a fundamental. The eggplant is barely charred, cooked with tender tomato in an fragrant savory brown sauce. It’s very straightforward to place collectively to your weekday dinner! {Vegetarian Adaptable, Gluten-Free Adaptable}

Eggplant is without doubt one of the hottest elements in Chinese language cooking and there are such a lot of methods to cook dinner it. For instance, the gang pleaser eggplant with garlic sauce, the addictive yu xiang eggplant (Sichuan type eggplant), the simple and hearty mapo eggplant, the tremendous enjoyable fried stuffed eggplant, or the refreshing eggplant salad. And so they all have completely different textures and flavors.

At the moment I wish to share a very talked-about homestyle eggplant dish that you just hardly ever see within the restaurant – stir fried eggplant with tomato.

The eggplant is pan fried till calmly charred and tender, and it’s cooked with tomato in a savory, barely tangy and candy brown sauce. It’s tremendous straightforward to place collectively and daring in taste. Regardless of should you’re serving it as a aspect or a fundamental dish over steamed rice, this one is nice to your weekday dinner.

Eggplant with tomato elements

What kind of eggplant to make use of

For one of the best end result, you need to use Chinese language eggplant or Japanese eggplant. These lengthy and thin eggplants comprise much less moisture than American and different Western eggplant. They char up fantastically in a stir fry and don’t flip mushy simply. 

You may simply discover Chinese language eggplant in Chinese language and Japanese grocery shops, and at giant Asian markets. You too can discover it at many giant grocery shops like Entire Meals, or at native vegetable markets when in season.

Should you can not discover Chinese language eggplant, it’s also possible to use American or Italian eggplant as a substitute. The dish can have a barely completely different texture however be scrumptious nonetheless.

Mise en place

If you’re able to cook dinner, your desk ought to have:

• Sliced eggplant
• Sliced tomato
• Combined sauce
• Aromatics (inexperienced onion and garlic)

Find out how to make eggplant tomato stir fry

Making eggplant tomato stir fry is tremendous straightforward:

1. Pan fry the eggplant
2. Saute the garlic and inexperienced onion
3. Prepare dinner the tomato till tender
4. Add again the eggplant and the sauce, combine collectively

Eggplant absorbs numerous oil throughout cooking. I discover utilizing 2 to three tablespoons of oil is the candy spot, that’s the place the eggplant will sear correctly with out utilizing an excessive amount of oil. If you’re involved about oil consumption, it’s also possible to use oil spray as a substitute. The oil spray ensures all of the eggplants are correctly coated with a minimal quantity of oil so that they gained’t grow to be too dry throughout cooking. 

As soon as the dish is completed, the tender eggplant and tomato are coated with the sticky brown sauce that’s wealthy and filled with perfume. It’s so scrumptious!

Find out how to serve eggplant with tomato

Eggplant with tomato is a really satisfying veggie dish to serve over steamed rice as a fundamental. Should you’re making a multi-course dinner, it’s also possible to make this dish as a aspect. For a summer time dinner, it’s also possible to make a noodle dish comparable to sesame noodles or chilly rooster noodles, and use the eggplant with tomato as one other topping so as to add extra colour to your meal.

Different scrumptious veggie recipes

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Eggplant with Tomato (西红柿炒茄子)

Eggplant with tomato stir fry is a pleasant summer time dish that’s excellent for a aspect and satisfying as a fundamental. The eggplant is barely charred, cooked with tender tomato in an fragrant savory brown sauce. It’s very straightforward to place collectively to your weekday dinner! {Vegetarian Adaptable, Gluten-Free Adaptable}To make the dish gluten-free, use tamari to exchange the sunshine and darkish soy sauce, and use rice vinegar to exchange Chinkiang vinegar. The dish can have a lighter colour because of the lack of darkish soy sauce however ought to nonetheless be very tasty.To make the dish vegetarian or vegan, use vegetable broth to exchange the rooster broth.

Writer: Maggie Zhu

Course: Principal, Facet

Delicacies: Chinese language

Key phrase: homestyle

Prep Time: 15 minutes minutes

Prepare dinner Time: 15 minutes minutes

Whole Time: 30 minutes minutes

Servings: 2 to 4 servings

Components

• 2 (1 lb / 450 g) Chinese language eggplants , minimize into giant bite-size items
• 1/2 teaspoon salt

Stir fry

• 3 tablespoons peanut oil (or vegetable oil)
• 2 cloves garlic , sliced
• 1 inexperienced onion , sliced
• 1 giant tomato , sliced to giant bite-size items

Directions

• Add the sliced eggplant into an enormous bowl and water to cowl. Add the 1/2 teaspoon salt and stir to dissolve utterly. Let soak for quarter-hour whereas getting ready the opposite elements. As soon as accomplished, drain the eggplant, rinse once more with chilly faucet water to take away any salt. Drain once more and pat dry with paper towels.

• Combine the sauce elements collectively in a small bowl.

• Warmth 2 tablespoons of oil in a big skillet over medium-high warmth till sizzling. Add the eggplant. Prepare dinner, stirring often, till the eggplant has calmly charred and softened. Switch the eggplant to an enormous plate and put aside.

• Add the remaining 1 tablespoon oil, garlic and inexperienced onion. Stir a number of instances to launch the perfume.

• Add the tomato. Prepare dinner and stir for one more 2 minutes, till the tomato begins to interrupt down. Then add again the eggplant.

• Stir the sauce once more to dissolve the cornstarch utterly. Pour into the pan. Stir and cook dinner till the sauce thickens. Switch all the things to a plate and serve sizzling as a fundamental or aspect dish.

Diet

Serving: 1serving, Energy: 170kcal, Carbohydrates: 18g, Protein: 2.8g, Fats: 10.6g, Saturated Fats: 1.8g, Sodium: 394mg, Potassium: 474mg, Fiber: 5.9g, Sugar: 8.7g, Calcium: 37mg, Iron: 1mg