1. Prepared ingredients: wash eggplant, wash and cut peppers into small dices, mince garlic, mince green onions
2. Cut the eggplant in half, make a knife mark on the surface of the eggplant, and place it in a baking tray. One of the eggplants is too long and cut into 2 halves.
3. Brush the cut surface of the eggplant with a little vegetable oil
4. The oven adopts a pure roasting method, the upper and lower tubes are heated to 200 degrees, and then put in the baking tray after heating; the eggplants are roasted for 16 minutes
5. Before roasting the eggplant, prepare other ingredients; first prepare the sauces: garlic chili sauce, Korean chili sauce, tomato sauce, sugar, and put them in the seasoning bowl; stir evenly with a little water to form a paste
6. Put an appropriate amount of vegetable oil in the wok, add minced garlic and chopped green onions after the oil is hot, and fry until the flavor becomes scented; add the meat and stir fry until the color changes, pour a little cooking wine and stir well
7. Pour in the well-mixed sauce and stir fry; stir well and then add the diced peppers and stir fry
8. Stir-fry slightly and turn off the heat, make the meat filling and set aside
9. When the time is up, take out the baking tray; the baked eggplant
10. Put the fried meat on the eggplant
11. Put the eggplant in the oven again; the temperature is still 200 degrees and the time is set to 20 minutes
12. After 20 minutes, take out the baking tray and serve
Tips:Roasted eggplant is best eaten while it is hot, and the seasoning sauce can be adjusted with your favorite taste. Don’t fry the meat for a long time, and continue to bake it.
