Don't Stir-fry The Eggplants Anymore. Roast The Eggplants As An Appetizer. The Method is Simple, The Taste is Delicious, and There is No Oily Smoke!

Name: Don't Stir-fry The Eggplants Anymore. Roast The Eggplants As An Appetizer. The Method is Simple, The Taste is Delicious, and There is No Oily Smoke!
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs eggplant; Some chili; Some Red pepper; Some shallot; Some parsley; Some garlic; Some salt; Some Soy sauce; Some Oyster sauce; Some Cooked oil

by Pure breakfast

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Eggplant is very rich in nutrients, whether it is protein or various vitamins, it has a good conditioning effect on many diseases. We usually eat eggplant by frying or deep-frying. The method is not very healthy, and there is a lot of oil. Today Xiaoyi will introduce you to a roasted eggplant method, which is fresh and appetizing, very simple, and combined with nourishing spleen The Wuzhen powder porridge that removes moisture from the stomach is very nutritious to make dinner. Health preservation is not a whim, nor is it three days of fishing and two days of drying the net, nor is it staring at the body every day to see changes, but a healthy lifestyle and eating habits. , As a daily continuation, stick to it~ a healthy delicacy every day, combined with the five treasures for conditioning our physique, will make our body better and better~"

Don't Stir-fry The Eggplants Anymore. Roast The Eggplants As An Appetizer. The Method is Simple, The Taste is Delicious, and There is No Oily Smoke!

1. First, spread a piece of tin foil in the baking tray (press the edges around to fit the bottom).

Don't Stir-fry The Eggplants Anymore. Roast The Eggplants As An Appetizer. The Method is Simple, The Taste is Delicious, and There is No Oily Smoke! recipe

2. Wash the prepared eggplants, drain them, and put them in a baking tray.

3. Spread a thin layer of oil evenly on the eggplant.

4. Bake in the oven for 20 minutes (up and down heat 200 degrees).

5. During the roasting of the eggplant, we prepare the green and red peppers and cut them into dices, the appropriate amount of spicy millet, and the garlic into dices.

6. Prepare a clean small bowl, adjust the soup (appropriate amount of salt, soy sauce, oil consumption, cooked oil) seasoning can be decided according to your own taste.

7. Pour the cut peppers, minced garlic, etc. into the soup and stir well.

8. Take out the roasted eggplants and cut a knife in the middle of each eggplant (not to cut to the bottom).

9. Pour the prepared soup evenly on the eggplant, spread it out, and then put it in the oven and bake for 10 minutes.

10. Toasted eggplant, sprinkle some chopped green onion and chopped parsley.

11. Then take the eggplant out and serve it on the plate! It tastes spicy, refreshing and delicious, very delicious, without frying or sticking, simple and healthy! Combining dinner with Wuzhen powder porridge, not only relieves gluttony, but also nourishes the spleen and stomach, killing two birds with one stone~

Tips:
Babies who don’t like spicy food can replace the eggplant soup with their favorite ingredients, such as onions, green peppers, etc., which is also very good!