Name: Roasted Purple Eggplant
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g Purple Eggplant; 10g Cooked white sesame; Some oil; 180g onion; 55g garlic; Some Barbecue sauce; 12g Millet pepper; 20g Shallots; a little black pepper powder; a little Onion powder

Roasted Purple Eggplant

by Shangshizhiwen

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

How many colors are there in this world, do you know?

As far as the international Pandong color card is concerned, there are more than 1,300 color subdivisions. Among the thousands of colors, I only favor blue and purple. As the years get older, more and more purple items are used.

Purple is mysterious, noble, elegant, and romantic. It's really beautiful. There are also many purple vegetables now, such as eggplant, cauliflower, cabbage, purple sweet potato...looks beautiful, and tastes more nutritional value than other colors.

It is said that in 100 grams of purple eggplant, the vitamin P content is as high as 720 mg, which can enhance cell adhesion, at the same time can regulate nerves, increase adrenal secretion, and make people happy. It’s no wonder that such a great delicacy will become the new favorite on the table and the new favorite of the barbecue restaurant.

My girlfriend’s sister opened a barbecue restaurant. When we went to join the party, no one thought that the grilled eggplant would order three dishes. It was really delicious. It's so delicious. Of course, you have to make it yourself. The first time you make it in the oven, it is very successful.

Hearing the purple eggplant squeaking in the oven and smelling its aroma, when it was eaten while it was hot, it was picked up. The taste was rich in sauce, and the eggplant was soft and tender. It was really memorable to eat.

Among the thousands of colors, the favorite is purple; among the thousands of barbecues, the favorite is you.

Favorite drip-roasted purple eggplant, come on three dishes~~

Roasted Purple Eggplant

1. Cut off the roots of the purple eggplant, wash, dry, cut in half, cut the surface into small grids with a knife, and place them on a baking tray lined with tin foil.

2. Brush the bottom of the eggplant with oil.

3. Brush the surface of the eggplant with oil.

4. Put it into the middle layer of the oven preheated to 200 degrees.

5. The timer is about 20 minutes.

6. Cut the onion into cubes.

7. Dice garlic.

8. Cut the millet pepper into sections.

9. Put oil in the wok, when the temperature of the oil rises, add the onion cubes, half of the garlic cubes, and millet pepper, fry the aroma, add the black pepper powder and onion powder, and stir well.

10. Pour into a container, add barbecue sauce and the other half of garlic, and mix well to form a sauce.

11. When the eggplant is roasted for 10 minutes, take it out and spread the sauce evenly, then put it in the oven and continue roasting until the end of the program.

12. After taking it out, brush some sauce on the surface, sprinkle with shallots and cooked white sesame seeds, and serve.

Tips:
1. The roasting time is adjusted according to the temper of the oven and the size of the eggplant, about 20-25 minutes.
2. The garlic is half-fried and half is raw, so that it has the aroma of cooked garlic and the slight pungency of raw garlic, which has a rich taste.