1. Wash one long eggplant, coat the whole eggplant with a layer of oil, put it in a baking tray 220°, preheat, and bake the middle layer for 30 minutes. My oven has a low temperature, so I will give you a reference value: 200° for 20 minutes. Of course, it depends on the size of the eggplant. It's best to use a large long eggplant, because it will shrink a lot when roasted, and the cooked eggplant will collapse when tapped with your fingers. It was bulging. As shown in the figure.
2. Cut the pork tenderloin into minced meat.
3. Put oil in the pan and fry the chopped green onion and minced garlic, then pour in the minced meat.
4. Season, add oyster sauce, dark soy sauce, cooking wine, salt, and stir-fry into meat sauce.
5. For the roasted eggplant, cut it vertically and cut the eggplant meat a few times, put it in the meat sauce, and then put it in the oven and bake for seven or eight minutes.
6. A word of fragrance!
Tips:When roasting the eggplant, be sure to coat it with oil, otherwise it will not be cooked! ! !
