1. Remove the stalks of the eggplant and cut in half.
2. The electric baking pan is preheated on both sides.
3. Put the eggplant in the electric baking pan;
4. Cover and heat for three minutes on high heat;
5. Turn over and cover and heat for another three minutes.
6. Take an appropriate amount of rapeseed oil;
7. Brush one side, cover and heat for three minutes;
8. Turn over and brush with oil, cover and heat for another three minutes.
9. Add salt, cumin powder, five-spice powder, pepper noodles, sea pepper noodles, and chicken essence in an oil bowl, mix well to make a brush sauce;
10. Brush the sauce on the eggplant, cover and heat for three minutes;
11. Turn it over, brush the remaining brush juice and sprinkle onion;
12. Cover and heat for five minutes on low heat;
13. Sprinkle the remaining green onions;
14. Shovel into the dish.
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