Roasted Eggplant with Garlic
1.
Brush a layer of cooking oil on the surface of the eggplant, then put it in the preheated oven, and bake at 200 degrees for 20 minutes (put tin foil on the baking tray in advance to avoid broth and stain the baking tray)
2.
When roasting the eggplant, we first make the garlic paste: 1 pinch of millet pepper and 1 head of garlic, and mix them in a food processor
3.
Put oil in the pot, add chopped garlic and millet pepper, simmer for 3 minutes
4.
Add 1 tablespoon of sugar, 1 tablespoon of cumin powder, 1/2 tablespoon of black pepper powder, 1 tablespoon of chili powder, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce to taste, stir and turn off the heat. The cooked garlic sauce is too fragrant
5.
Cut the roasted eggplant from the middle with a knife, then use chopsticks to help level it, and use a knife to make a few cuts on the eggplant to make it easier to taste
6.
Pour the boiled seasoning sauce on the steamed eggplant, spread around the eggplant as much as possible, put it in the oven and bake at 180° for 10 minutes, and finally sprinkle with chopped green onion to start eating.
Tips:
1. Be careful not to cut the bottom surface of the eggplant
2. If you like the soft taste, you can steam the eggplant until half-cooked before roasting, which saves time than roasting in the oven.
3. If the seasoning sauce is not used up, you can save it for mixing noodles.
4. It is recommended to flexibly adjust the temperature and time according to the commonly used oven, depending on the size of the eggplant
5. You can also use a microwave oven if you don't have an oven at home
