Roasted eggplant
By VicentaLakin
Recipe Recommendations
- eggplant 2 pieces
- green onion appropriate amount
- garlic appropriate amount
- meat appropriate amount
- pickled pepper appropriate amount
- broken rice sprouts 1 sachet
- cumin powder appropriate amount
- chili noodles appropriate amount
- salt appropriate amount
- chicken powder appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- edible oil appropriate amount
- medium spice
- roast
- half an hour
- simple
Steps for Roasted eggplant
1
Preheat the oven to 180℃, pinch the heads and tails of the eggplants, wash them, dry them with kitchen paper, brush them with cooking oil, and place them in the middle layer of the oven for 15 minutes.
2
Add soy sauce, cooking wine, and a little salt to mix well, add cold oil to stir-fry, add chopped pickled peppers and shredded rice sprouts squeezed dry with water. Because the sprouts have a salty taste, no extra seasoning is needed.
3
After roasting, take out the eggplant, slice it out, break it on both sides,
4
Brush the inside evenly with edible oil, cumin powder, salt, chicken powder, and chili noodles, and then brush with a layer of mashed garlic.
5
Spread the fried meat paste, brush with oil,
6
Preheat the oven to 180 ° C, place the eggplant on the baking wire, bake for another 5 minutes, and sprinkle with chopped green onion after baking.