Eggplant tomato and meat

About eggplant tomato and meat

“Eggplant tomato and meat” is a dish packed with plenty of nutrition and deliciousness.  When you have lots of tomato / eggplant at home, it is an ideal dish to make.  If you take a bite, the sweetness and sourness of the tomato will spread in your mouth and you can enjoy the soft and tender eggplant.

I grow cherry tomatoes in our garden from spring to summer every year, and I can get a lot of them, so this recipe is very useful.  It’s especially delicious when you make it with ripe tomatoes.  I also like the fact that it is cheap and easy to make because it uses seasonal tomatoes and eggplants and ground meat.

Below I put links to the nutrition and health benefits of eggplant and tomato, the main ingredients this time, so please read it if you like.

Recipe tips

Regarding meat you can use ground meat such as chicken, pork, or beef. Please choose according to your preference.  I often use ground beef and pork, but chicken is also light and delicious.

Adjust the amount of eggplant and tomato to your liking. I think it’s a good balance if you use about the same amount of eggplant and tomato.   As for tomatoes, you can leave it as it is without removing the seeds.  However, if the flesh is thin and there are many seeds, increase the amount of tomato slightly and remove the seeds roughly so that the taste does not become watery.  After adding the tomato, do not overcook it to keep its fresh texture.

I add a little red chili pepper to make it spicy, but if you have children or don’t like spicy food, you don’t have to add it.

Print Recipe

Eggplant tomato and meat

"Eggplant tomato and meat recipe" is a dish packed with plenty of nutrition and deliciousness. When you have lots of tomatoes / eggplant at home, it is an ideal dish to make.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Meat and vegetable dish, Vegetable and meat dish

Cuisine: Japanese

Keyword: easy recipe, Eggplant, Ground meat, Japanese dish, Tomato

Servings: 4 people

Author: okawarishitene staff

Equipment

• 1 Frying pan with a lid

Ingredients

• 300 gram Ground meat (beef, pork or chicken)
• 4 tablespoon Japanese sake or Chinese rice wine
• 1 teaspoon Grated ginger
• 400 gram Eggplant
• 400~500 gram Tomatoes
• 1 cup Water
• 4½ tablespoon Japanese soy sauce
• 4½ tablespoon Mirin
• 1 tablespoon Vinegar
• 1 tablespoon Sugar
• 1~2 tablespoon Oyster sauce
• ½ tablespoon Sesame oil
• ½ Dried chili pepper (seeds removed and roughly chopped) (optional)
• 2 tablespoon Chopped green onion
• 1~1½ tablespoon Cornstarch
• 1~1½ tablespoon Water to dissolve cornstarch

Instructions

• Remove the calyx of the eggplant and cut it into large pieces.  Depending on the size of the tomatoes, cut them into chunks or wedges. (If the flesh is thin and there are many seeds, increase the amount of tomato slightly and remove the seeds roughly so that the taste does not become watery.)
  
• Put ground meat, sake, and grated ginger in a frying pan, mix with a spatula, heat over medium heat, and stir-fry while mixing. (If too much fat appears, wipe it off with a paper towel).  
  
• When the meat turns pale brown, add 1 cup of water. Once boiling, add the eggplant, dried red chili (optional), Japanese soy sauce, mirin, vinegar, sugar, oyster sauce and sesame oil.  Cover with a lid and simmer over medium heat for 10-15 minutes until the eggplant is tender.
  
• Add the tomatoes, mix, and when it boils, add the cornstarch dissolved in water. Mix again, when the tomatoes are warmed and thickened, it's done.

  Serve on a plate and sprinkle green onions.
  

Notes

It goes very well with rice.  Therefore it’s good idea to serve it together with rice.

It’s easy and delicious, so please try making it. I put some links to simple recipes using tomatoes or eggplants, so if you’d like, please make them as well.

Thank you for reading and Bon Appetit!