How to make stir-fried cherry tomatoes and eggplants with summer
Seasonal vegetable eggplant that comes to mind when you think of summer. Until last year, I planted and harvested branches in the garden, but I didn't plant them this year. I regret that my father asked me not to even have it, so I answered purely, "Yes, I understand." It felt like it was empty because there were no branches in the garden. Chili peppers and cherry tomatoes were there. So this year, I bought eggplants with my own money, and today I made stir-fried cherry tomato eggplants with eggplants. Stir-fried eggplants with cherry tomatoes? There are a lot of cherry tomatoes in the garden. So I added cherry tomatoes to the stir-fried eggplant. How does it taste... Aren't you curious, right? Then I'll tell you how to make stir-fried cherry tomato eggplant right now.
2 serving
Within 30 minutes
동주키친
Ingredients
  • Branch
    2ea
  • cherry tomato
    12ea
  • Paprika
    1/2ea
  • leek
    1/2ea
  • Cooking oil
    4T
  • crushed garlic
    1T
  • Oyster sauce
    2T
  • Sesame oil
    1T
  • Sesame
    1T
Video
Cooking Steps
STEP 1/8
Prepare green onions by slicing them at intervals of 0.3cm.
STEP 2/8
Prepare yellow paprika by slicing them at 0.3cm intervals.
STEP 3/8
Cut the eggplant in half and prepare it diagonally at intervals of 1cm.
STEP 4/8
Put 4T of cooking oil in the preheated pan and stir-fry the green onions.
STEP 5/8
When the scent of green onions comes up, stir-fry them with eggplants.
STEP 6/8
When the eggplant is 30-40% cooked, stir-fry it with cherry tomatoes, yellow paprika, 1T minced garlic, and 2T oyster sauce.
STEP 7/8
When all the ingredients and oyster sauce are properly stir-fried, add 1T of sesame oil and stir-fry.
STEP 8/8
When the subtle scent of sesame oil comes up, sprinkle 1T of roasted sesame seeds to complete the stir-fried cherry tomato eggplant.
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