Garlic Roasted Eggplant

Overview

A summer appetizer that looks delicious and is very enjoyable!

Material diagram
Cut the eggplant in half. Make three vertical cuts without breaking the eggplant skin.
Steam over a pot of water until the eggplant is soft and tender, about 20 minutes. Remove and place on baking sheet.
While the eggplant is steaming, dice the green and red peppers and mince the garlic into minced garlic.
Heat a pan, add a little vegetable oil, add minced garlic and stir-fry over low heat until fragrant.
Add a spoonful of chopped chili and stir well. If you like it spicy, add more. Our family can't tolerate spicy food.
Add green and red pepper, a spoonful of sugar, a little salt, a little light soy sauce and stir-fry for about 30 seconds.
Take out the fried garlic stuffing.
Use a spoon to scoop out the garlic filling and spread it evenly on the eggplant. Place in the preheated oven at 190 degrees for 15 minutes.
Take out the eggplant, sprinkle a little cumin powder and chopped green onion, and continue to bake for 5 minutes.
Appetizer, dinner!
The presentation is also very good!