Garlic pasta roast eggplant
By VicentaLakin
Recipe Recommendations
- long eggplant 1 piece
- minced meat 50 grams
- red pepper of 2
- garlic 3 petals
- oyster sauce 1 tablespoon
- shallots 2 pieces
- cooking wine 1 scoop
- pepper 1 teaspoon
- oil and salt appropriate amount
- slightly spicy
- roast
- half an hour
- simple
Steps for Garlic pasta roast eggplant
1
(b) Oiling the face of the eggplant
2
The oven and the lower tube are set at 180 degrees for 15 minutes, and when the drip is preheated, the oven is placed in the oven
3
And hot cookers, with a little oil, and roasted in the flesh
4
In addition to half of the garlic and red peppers, the meat has been turned into meat
5
(b) Add a proper amount of wine and ointment to the fragrance and a slight boil; then add salt and pepper sauce
6
Finally, the remaining half of the red pepper and garlic paste will be evenly sprung up
7
(b) Take out the roasted eggplant, draw it up in the middle with a small knife, and remove the eggplant from both sides, with some salt in the middle of the eggplant
8
Put the roasted meat in the middle of an open eggplant
9
It'll be in the oven for another five minutes
10
Take it out of the plate and spread the onions over the middle palate surface。Garlic pasta roast eggplant Make Tips
1. Brush a layer of oil on the surface of the eggplant before placing it in the oven; roast at 190 degrees for 15 minutes; then take it out and use a knife to cut a slit on the surface to make room for the filling; 2. While the eggplant is roasting, stir-fry the minced meat; note to use less oil when frying the meat, add half of the red pepper and minced garlic and sauté until fragrant; then add cooking wine, oyster sauce, and other seasonings; 3. Finally combine them; first sprinkle salt on the eggplant to give it a base flavor, then add the stir-fried minced meat, put them into the oven together to continue roasting for five minutes; take out when done, sprinkle some chopped green onions on the surface, and serve.