Grilled Eggplant with Scallion Oil and Garlic Sauce
Overview
The roasted eggplant is incredibly soft, and the flesh seems to melt in your mouth when you take one bite. Even the red peppers and green onions that always steal the spotlight can only be reduced to its foil.
Tags
Ingredients
Steps
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Wash the long eggplants and dry the surface moisture, then cut them crosswise with a knife, being careful not to cut off the eggplants. Steam the cut eggplant briefly in a steamer, or put it into a microwave-safe container, cover it and heat it in the microwave on high heat for about 3 minutes, then take it out and place it on a baking tray.
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Use a food processor to puree the garlic cloves and green onions. If you don't have a food processor at home, try to chop them into fine pieces. You can also use a garlic press to puree the garlic. Add salt, chicken essence, crushed chili pepper, and oil and mix well to make a seasoning sauce.
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Stuff grilled eggplant cuts with sauce
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Close the main oven door, press the "Bake" button, set the temperature to 190°C, press the "Timer" button to set the time to 4 minutes, and then press the "Start/Stop" button to preheat. Let the oven get to a certain temperature first.
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Bake the eggplant at the same temperature and time (if the interval between filling in the sauce is not long this time and the oven temperature does not drop a lot, there is no need to preheat, just set it to 10 minutes), and repeat the previous baking process again until cooked. The picture shows garlic eggplant.
