Baked Eggplant in Baking Pan
1.
Change the knife to the eggplant as shown in the picture, and it's best to start roasting when you cut it.
2.
Heat the pan with oil, put the cut side down in the baking pan, and bake up and down.
3.
Roast the eggplant until it has a little banana mouth as shown in the figure. Turn it over and change it to the eggplant with the knife side facing up, then turn off the heat, and continue to roast on the lower heat without covering the lid.
4.
While the roasted eggplant is free, put the minced garlic, millet pepper (or pickled pepper), fried sesame seeds, sugar, oyster sauce, light soy sauce, all into the seasoning bowl, then heat the peanut oil and stir evenly.
5.
Put the prepared flavorings into the eggplant knife slits and noodles, then cover the pot, and roast them up and down until cooked through.
6.
After the eggplant is cooked, open the lid and continue roasting, let the steam bake it dry, and put it on a plate after it is fragrant.
Tips:
Our grilled eggplant here does not put any spices such as Chinese pepper. Those who like to eat can add a little spice to the frying together. In the ingredients, Sister Xin used the Sichuan-flavored pickled peppers. The pickled peppers are very salty and no salt is added. If you are using millet peppers, you can add a little salt to enhance the flavor.
