Tomato and eggplant taste very well together. If cooked together, it not only does not conflict, but also increases appetite ~ it is a typical northern home cooking ~ sauce is very delicious for rice dressing~


1 tomato (100g)
50g minced meat
300g eggplant (purple skin, round)
10g minced garlic
5g shallots
3 G ginger
1 / 4 teaspoon salt
1 tbsp soy sauce
1 teaspoon sugar
1 teaspoon rice vinegar
1 teaspoon sesame oil
1 tbsp cooking wine
3 tbsp salad oil


Step 1
Eggplant (round) peeled and cut into large and thick pieces, about 3mm thick.

Step 2
Cut the tomatoes into pieces. Cut scallion, chopped ginger and garlic.

Step 3
Heat the wok, add 3 tablespoons of salad oil, stir fry the minced meat and fry until done. Then add minced ginger and saute until fragrant.

Step 4
Then add the eggplant and stir fry it slowly over medium low heat until the eggplant softens and begins to "spit oil". At this time, add tomatoes, stir fry slightly, and then add salt, sugar, soy sauce, rice vinegar and cooking wine. Cook over medium heat until the soup thickens. Finally, sprinkle with minced garlic and scallion, pour in sesame oil, stir fry evenly, and then come out of the pot and put on a plate.