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.
Servings: 4 people
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.