Roast eggplant
By VicentaLakin
The vegetables we can't miss in the summer must not be eggplant. It is common in the North, with thick skin, that you can cook a meal in half; it's soft in the South, and it's both deep and light, with a different taste. The eggplant is good, but there are two disadvantages: it's good to eat oil, it's bad, it's bad, it's bad, it's bad, it's bad. But today, I'll just use a little trick to keep the eggplant open。
Recipe Recommendations
- long eggplant 2 pieces
- pork stuffing 150 grams
- chives 3 trees
- oil a little
- salt a little
- soy sauce a little
- soy sauce a little
- salty and fresh
- roast
- ten minutes
- ordinary
Steps for Roast eggplant
1
Material ready: pork dumplings, eggplants, onions。
2
The eggplant was washed clean, the water beads were wiped off the surface, a thin layer of olive oil was painted, and it was placed in an oven with tin paper。
3
Put the eggplant in the middle of a pre-heated oven, with 180 degrees of fire up and down and 10 minutes of roast; I use the "basket" function, with water steam, and the roasted eggplant is not dry and tastes soft。
4
Roast eggplants are made of meat: oil is pouring into the frying pan, and when the temperature is 30%, the meat is pouring into the pot, and the shovels are quickly dispersed into a grain。
5
And pour in the right amount of salt, sauce oil, fresh stench, fragrance with onion onions, and turn off the fire and spare the meat。
6
Steamed eggplant surfaces are oily, cut in half with a knife, and the tiara is not cut open, with spoon-aided eggplant meat to both sides; those who want to lose weight can eat the eggplant at this time, soft and sweet。
7
I'm going to put the roasted meat on the eggplant, so that it can be soaked, don't waste it。
8
In the middle of the oven, 180 degrees up and down, five minutes。
9
The roasted pork and eggplants are very delicious, they are dry and they are soft; they are then sprayed with a few onions of green, and they are more attractive if they can eat spicy, a little red and bright。
10
Roasted pork and eggplantRoast eggplant Make Tips
(b) A layer of oil on the face of the egg, which prevents colour change and drying during high-temperature roasting