Garlic Roasted Eggplant
Overview
Garlic, onions, and leeks are all dishes with rich, spicy flavors. They are the kind of dishes that shock your palate as soon as you taste them, and make you taste dependent when you eat them. Otherwise, why are there so many people who can’t live without green onions and garlic? But the consequence of eating such a dish is that no matter how much chewing gum you chew or how many cups of strong tea you drink, the presence of garlic in your mouth will make it obvious that you have nowhere to hide. But the delicious food with strong garlic fragrance always makes us unable to bear it, making us unable to live without it and unable to let go. It’s a combination of love and hate!
Tags
Ingredients
Steps
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Prepare materials
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Wash the eggplant and cut it into 12 equal parts with a knife. Do not cut off the top.
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Place the sliced eggplant in the microwave and heat it at high heat for 4 minutes. Take it out, square it on a baking sheet, put it in the oven at 200 degrees, and bake it for 10 minutes at high and low heat, then take it out.
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Chop the garlic and mash it into minced garlic, dice the red pepper and cut the green onion into small rings. Mix some minced garlic, salt, sugar, oil, sesame oil, light soy sauce and a tablespoon of water to make garlic juice and set aside.
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Spread the prepared garlic juice evenly into the eggplant pulp, then sprinkle with the remaining chopped garlic, crushed red pepper, and chive rings, then put it in the oven and bake for 10-15 minutes
