1. Prepare the ingredients first. You must use this long eggplant. If it can be spicy, use millet to make it more spicy.
2. Wash the eggplant and put it on the baking tray. The baking tray must be covered with a layer of tin foil, otherwise it will be difficult to clean
3. Preheat the oven in advance, preheat at 160 degrees for 5 minutes, put the eggplant in and bake for about 15 minutes, it can be baked without frying, very easy to use.
4. When roasting the eggplant, chop the chives, garlic, and green and red peppers.
5. Put the chopped shallots, minced garlic, and chopped chilli into a bowl, pour 2 tablespoons of light soy sauce, 1 tablespoon of sugar, 1 tablespoon of salt, 1 tablespoon of sesame oil, 1 tablespoon of cumin powder.
6. Stir all the seasonings evenly and make a sauce for later use
7. The eggplant is roasted until the skin is wrinkled, and the inside becomes soft when pressed. This is enough. If the inside is still hard, put it in the oven and continue to bake for a while. The temperature of each oven is different, and the size of the eggplant is also different. Different, so the baking time is different, according to your own oven temperament.
8. Take the eggplant out, and use a knife to make a cut in the middle. Don't cut the bottom, or the juice will spill out.
9. Spoon the prepared sauce on the eggplant.
10. Finally, put the eggplant in the oven and bake for 5-10 minutes. Take it out and eat it. After roasting, it has a strong garlic aroma. The soft eggplant and the rich sauce are really just one bite. Can't stop
