Eggplant with Tomato (西红柿炒茄子)
This eggplant with tomato stir fry is a quick Chinese homestyle dish with lightly charred eggplant, tender tomato, and a savory brown sauce in just 30 minutes. I use Chinese eggplant, soy sauce, and Chinkiang vinegar for a tangy, satisfying vegetarian friendly main or side.
Ingredients
- 2 (about 1 lb) Chinese eggplants , cut into large bite-size pieces
- 1/2 teaspoon salt
Sauce
- 1/4 cup chicken broth (or use vegetable broth for a vegetarian dish)
- 1 1/2 tablespoons light soy sauce
- 2 teaspoons Chinkiang vinegar
- 1/2 teaspoon dark soy sauce
- 1 tablespoon sugar
- 1 teaspoon cornstarch
Stir fry
- 3 tablespoons peanut oil (or vegetable oil)
- 2 cloves garlic , sliced
- 1 green onion , sliced
- 1 large tomato , sliced to large bite-size pieces
Instructions
- Add the sliced eggplant into a big bowl and water to cover. Add the 1/2 teaspoon salt and stir to dissolve completely. Let soak for 15 minutes while preparing the other ingredients. Once done, drain the eggplant, rinse again with cold tap water to remove any salt. Drain again and pat dry with paper towels.
- Mix the sauce ingredients together in a small bowl.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat until hot. Add the eggplant. Cook, stirring occasionally, until the eggplant has lightly charred and softened. Transfer the eggplant to a big plate and set aside.
- Add the remaining 1 tablespoon oil, garlic and green onion. Stir a few times to release the fragrance.
- Add the tomato. Cook and stir for another 2 minutes, until the tomato starts to break down. Then add back the eggplant.
- Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until the sauce thickens. Transfer everything to a plate and serve hot as a main or side dish.
Nutrition
Serving: 1serving, Calories: 170kcal, Carbohydrates: 18g, Protein: 2.8g, Fat: 10.6g, Saturated Fat: 1.8g, Sodium: 394mg, Potassium: 474mg, Fiber: 5.9g, Sugar: 8.7g, Calcium: 37mg, Iron: 1mg