Garlic pasta roast eggplant

THE EGGPLANT IS A SMALL NUMBER OF PURPLE VEGETABLES AND A COMMON HOME VEGETABLE ON THE SUMMER TABLE. IT CONTAINS A RICH VITAMIN E AND VITAMIN P IN THE PURPLE SKIN, WHICH ARE INCOMPARABLE TO OTHER VEGETABLES, EATING MORE SOFTENING BLOOD VESSELS, REDUCING CHOLESTEROL AND PROVIDING THERAPEUTIC FOOD FOR PATIENTS WITH HIGH BLOOD PRESSURE. THE NUTRITIONAL VALUE OF EGGPLANTS IS HIGH, BUT THEY ARE VERY OIL-SNIFFING, AND THE SMALL AMOUNT OF EGGPLANT USED TO COOK THEM IS NOT GOOD, WHILE THE FAT IS OVERFED, RESULTING IN MORE HARM THAN GOOD. IF YOU WANT TO CHANGE THE FAT AND YOU WANT TO EAT EGGPLANT, YOU HAVE TO CHANGE THE WAY YOU COOK. TRY THE OVEN. AND ROAST THE EGGPLANT IN AN OVEN, AND THEN POUR THE ROASTED MEAT ON THE EGGPLANT, AND THE SMELL OF THE GARLIC AND THE MEAT MELT INTO THE EGGPLANT, SO THAT IT CAN NO LONGER SALIVATE。