Grilled Eggplant
1.
Prepare all materials and clean them up
2.
Spicy green onion, garlic, and millet, chopped into fine dices
3.
Prepare 2 pieces of 45-50cm tin foil and stack them crosswise, and fold them into a bowl shape along the edge of the lid.
4.
Put the eggplant in a baking bowl and brush with vegetable oil
5.
Put the baking bowl into the casserole and bake on high heat for 15 minutes
6.
Pour the remaining oil into a wok and heat to 70% heat. Pour in the minced garlic, salt, minced chili, cumin powder and pepper powder, stir well and turn off the heat
7.
After 15 minutes, use chopsticks to lightly slice the eggplant, and evenly pour the minced garlic
8.
Sprinkle spicy millet on the minced garlic, roast on medium heat for 10 minutes
9.
The fragrant roasted eggplant is out of the pan, don’t forget to sprinkle a handful of chopped green onions
Tips:
1. When the eggplant is soft, it means that the eggplant is ripe. 2. Everyone has different tastes, and the seasonings can be adjusted according to their own tastes. 3. Please do not use ordinary casserole for baking, be sure to use high temperature resistant casserole
