Roasted Eggplant Eggs
by QQ Nuan Nuan
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Turn on the pancake file, wash the eggplant and cut it in half, with the flesh facing down as shown in the figure, and power on.
2. Find the whole egg in the bowl.
3. Add oyster sauce and salt.
4. Disperse until it becomes egg liquid.
5. Bake the eggplant until it is cooked and soft and turn it over. Use chopsticks to make a few cuts on the crumb surface. Fill the cuts with egg liquid and cover and bake until the egg liquid is solidified. (The egg mixture will solidify in about three minutes)
6. I don't like posing for photos, just eat.
Tips:It can also be done in a flat-bottomed non-stick pan without an electric cake gear, no oil in the whole process!
