1. Wash the eggplants and wipe them dry, apply a layer of cooking oil evenly with an oil brush, and place them in a baking dish lined with tin foil. Preheat at 190 degrees (my oven temperature is about 10 degrees higher), and roast for about 20-25 minutes according to the size of the eggplant.
2. To make the meat sauce during the roasting process, first press the garlic into a puree.
3. Put the oil in the wok, stir-fry the Pixian bean paste on a low heat to get the red oil, then add the minced pork belly and stir fry until fragrant.
4. Add a little balsamic vinegar, white sugar, black pepper, pepper powder, and MSG. (It's more salty, so no more salt)
5. Stir-fry evenly to set a good taste, and the meat sauce is ready.
6. Use a knife to cut the roasted eggplant in the middle.
7. Use chopsticks to open it and add the crushed garlic.
8. Spread the fried meat sauce on top. Bake in the oven again for 7 minutes.
9. Take out and sprinkle with chopped chives.
10. Finished picture
11. Finished picture
