The roasted eggplant is saltless, tastes like a sweet spleen, plus spicy garlic, a very good appetizer. When it comes to the roasted eggplant, at the earliest, it was roasted with a stove, cooking with a stove on it, throwing three or more eggplants in the ash pit, flipping several times during the period, starting with the roast, tearing out of the ash, wrinkled eggplant skin, burning hands, wearing a rag or spinning with chopsticks, and sucking silk in the mouth, haha, so it smells really good. (Now there are stoves on the street, but very few; there are merchants baked in the back cooker's oven, or they're processed with iron boards. It's just the unique smell of the cocoated egg in the house
