Eggplant with Tomato (西红柿炒茄子) – Omnivore’s Cookbook

Eggplant with tomato stir fry is a pleasant summer season 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 simple to place collectively to your weekday dinner! {Vegetarian Adaptable, Gluten-Free Adaptable}

Eggplant is among the hottest components in Chinese language cooking and there are such a lot of methods to prepare dinner it. For instance, the gang pleaser eggplant with garlic sauce, the addictive yu xiang eggplant (Sichuan style eggplant), the simple and hearty mapo eggplant, the tremendous enjoyable fried stuffed eggplant, or the refreshing eggplant salad. And so they all have totally different textures and flavors.

At this time I wish to share a highly regarded homestyle eggplant dish that you just not often see within the restaurant – stir fried eggplant with tomato.

The eggplant is pan fried till flippantly charred and tender, and it’s cooked with tomato in a savory, barely tangy and candy brown sauce. It’s tremendous simple 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 components

What sort of eggplant to make use of

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

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

If you happen to can’t discover Chinese language eggplant, you can even use American or Italian eggplant as an alternative. The dish can have a barely totally different texture however be scrumptious nonetheless.

Mise en place

Once you’re able to prepare dinner, your desk ought to have:

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

How you can make eggplant tomato stir fry

Making eggplant tomato stir fry is tremendous simple:

1. Pan fry the eggplant
2. Saute the garlic and inexperienced onion
3. Cook 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, you can even use oil spray as an alternative. The oil spray ensures all of the eggplants are correctly coated with a minimal quantity of oil in order that they gained’t grow to be too dry throughout cooking. 

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

How you can serve eggplant with tomato

Eggplant with tomato is a really satisfying veggie dish to serve over steamed rice as a fundamental. If you happen to’re making a multi-course dinner, you can even make this dish as a aspect. For a summer season dinner, you can even make a noodle dish corresponding to sesame noodles or cold chicken 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 season 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 simple to place collectively to your weekday dinner! {Vegetarian Adaptable, Gluten-Free Adaptable}To make the dish gluten-free, use tamari to switch the sunshine and darkish soy sauce, and use rice vinegar to switch Chinkiang vinegar. The dish can have a lighter colour as a result of lack of darkish soy sauce however ought to nonetheless be very tasty.To make the dish vegetarian or vegan, use vegetable broth to switch the hen broth.

Creator: Maggie Zhu

Course: Fundamental, Aspect

Delicacies: Chinese language

Key phrase: homestyle

Prep Time: 15 minutes minutes

Cook dinner Time: 15 minutes minutes

Whole Time: 30 minutes minutes

Servings: 2 to 4 servings

Elements

• 2 (1 lb / 450 g) Chinese language eggplants , reduce into massive 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 massive tomato , sliced to massive bite-size items

Directions

• Add the sliced eggplant into a giant 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 components. 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 components collectively in a small bowl.

• Warmth 2 tablespoons of oil in a big skillet over medium-high warmth till scorching. Add the eggplant. Cook dinner, stirring often, till the eggplant has flippantly charred and softened. Switch the eggplant to a giant plate and put aside.

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

• Add the tomato. Cook dinner and stir for an additional 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 prepare dinner till the sauce thickens. Switch every thing to a plate and serve scorching as a fundamental or aspect dish.

Vitamin

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