Roasted Eggplant with Garlic and Cumin
1.
Ingredients: eggplant, garlic, cumin powder, salt, oil, chives. Roasted eggplant and cumin powder will be particularly fragrant.
2.
Wash and remove the stalks of the eggplant, cut in half, and then cut into two sections (my eggplant is very long, and the baking tray does not fit, so I need to cut it into two sections), and then cut it diagonally with a knife to form a small field. Then add salt and marinate for 5 minutes.
3.
Peel the garlic, wash, chop into minced garlic, and more garlic, the roasted eggplant will be very fragrant.
4.
Put the minced garlic evenly on top of the eggplant, and then apply a layer of oil. Line the baking tray with aluminum foil and put the eggplant in it.
5.
Sprinkle some cumin powder on the eggplant, not too much, and then sprinkle later.
6.
Preheat the oven, 200 degrees, 25 minutes, middle level. Each oven is different, and the time and temperature are slightly different.
7.
Bake for 20 minutes, take it out, apply a layer of oil, add cumin powder, chives, and bake for another 3 minutes, soft and fragrant, delicious and delicious.
Tips:
⑴ Roasted eggplant does not need to cut the skin. When cutting the eggplant, the skin of the eggplant should not be scratched. There is eggplant skin, the eggplant juice will not be lost after roasting, and it is soft and delicious.
