Grilled Eggplant with Sauce
1.
Wash the round eggplant, cut off the stalk, cut it in half with a knife from the middle, cut a cross knife on the middle cut surface, cut the red pepper into small cubes, and mince the ginger and garlic.
2.
Pork (three fat and seven thin) chop into the end.
3.
Pour a small amount of oil in the pot, heat to 80% heat, add the minced ginger and garlic to fragrant, then add the minced meat and cook.
4.
Add the diced red pepper, stir fry, add salt and stir-fry, then pour in the cooking wine, and cook until fragrant.
5.
Add the dark soy sauce, bean paste and sweet noodle sauce, add a small amount of water, and simmer for 5-8 minutes until the water in the pot is almost dry and when the gravy becomes thick, turn off the heat.
6.
Place the eggplant with the cut side facing up, and evenly put the sauce on the eggplant, preheat the oven, 180 degrees, up and down, 20-25 minutes.
Tips:
You can sprinkle chopped green onion on the surface of the roasted eggplant, and the fragrant roasted eggplant is ready.
