Ingredients for Eggplant Braised Tomato and Asparagus
| Asparagus 20 stalks | Eggplant 1 |
| Canned Tomatoes Half a can | Grandma’s Fragrant Cold Pressed Rapeseed Oil 30g |
| Onion Half | Sea Salt 3g |
| Black Pepper Powder 2g | Cheese 1 slice |
Steps to Make Eggplant Braised Tomato and Asparagus
Step 1
Pour Grandma’s Fragrant Cold Pressed Rapeseed Oil into a non-stick pan
Step 2
Put cleaned asparagus in the pan and cook on low heat until it changes color and is fully cooked, then remove and set aside
Step 3
Leave some oil in the pan, add the eggplant pieces, cook until done, and then set aside
Step 4
Add more Grandma’s Fragrant Cold Pressed Rapeseed Oil, add chopped onion and stir-fry until fragrant
Step 5
Add canned tomatoes
Step 6
Add the cooked eggplant
Step 7
Bring to a boil over medium heat, add cheese and cook until thickened, then season with sea salt and black pepper
Step 8
Pour the cooked sauce over the asparagus, sprinkle with Parmesan cheese and chopped parsley, and serve
