1. Preheat the oven and fire up and down to 200°C. Prepare two tender eggplants.
2. Cut it in half, and lightly brush a layer of oil with an oil brush. Spread tin foil on the baking tray. Bake for 15 minutes.
3. Take out the big eggplant and cut it into three small pieces, and cut the small eggplant into two pieces. The middle of each piece is cut into small squares, but the eggplant skin cannot be cut.
4. Mince 5 cloves of garlic, mix soy sauce and fried sauce at a ratio of 1:1, add 2 tablespoons of pepper aniseed water, and add half of minced garlic and mix well. Finely chop green red pepper and leek for later use.
5. Spread the sauce on the eggplant, spread the eggplant evenly, even in the gaps.
6. Sprinkle with diced green and red peppers. Bake up and down in the oven at 190°C for another 10 minutes (this 10 minutes will be divided into two for 5 minutes).
7. After baking for five minutes, take out the baking tray and sprinkle with the remaining minced garlic and minced chives. Bake for another five minutes.
8. Rich garlic
