1. Wash the eggplant and cut in half.
2. Put it on the baking tray and brush a layer of oil on the surface of the eggplant.
3. Diced green pepper
4. Diced pork
5. Put the eggplants in the oven and roast them at 180° for 15 minutes.
6. Stir-fry the fatter pork in a pot to get the oil out.
7. Pour the green peppers and continue to stir fry
8. Add the bean paste and continue to stir fry
9. After sautéing the flavor, add salt and chicken essence to consume oil.
10. Take out the roasted eggplant and pour the fried stuffing on top.
11. Finished picture
12. Finished picture
13. Finished picture.
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