Garlic Roasted Eggplant
Overview
Garlic and eggplant are definitely members of the same family, and their flavors match very harmoniously! Eggplant is a dish that absorbs a lot of oil. If you put too little oil, it won’t taste good, and if you put too much oil, it won’t be healthy. Then you might as well try grilling the eggplants, which don’t require any oil. Moreover, the oven-baked eggplants taste the same as roadside grilled eggplants. They’re also clean and hygienic. The main point is that they’re simple and quick to cook! Let’s prepare the meal!
Tags
Ingredients
Steps
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Wash two purple eggplants, remove the stems and cut them in half.
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Use a knife to make a few cuts on the eggplant flesh to make it easier to absorb the flavor
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Place the sliced eggplants in the microwave and heat for 10 minutes until the flesh becomes soft when poked with chopsticks.
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Peel and wash the garlic, chop into minced garlic, and set aside
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Chop the red pepper into small pieces and set aside
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Cut green onions into minced pieces
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Start frying the minced garlic, put oil in the pot, just the normal amount for cooking, not too much, then pour in the minced garlic and stir-fry
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Add a spoonful of oyster sauce, 2 spoons of light soy sauce, half a spoon of thirteen spices, and stir-fry.
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After sauteing the minced garlic, add the minced green onion and red pepper, season with a little salt and MSG, stir-fry evenly and turn off the heat. Don’t over-sauté the onions and red peppers, they will need to be roasted later.
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Pour out the fried garlic.
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Take out the eggplant heated in the microwave just now, and use chopsticks to slightly tear the eggplant flesh apart.
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Then spread the minced garlic on the eggplant, spread it evenly, then put it in the middle layer of the oven and roast it for 6 minutes. After taking it out of the oven, sprinkle with chopped green onion and white sesame seeds.
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It tastes great!
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Mix it with rice and eat it, especially as a rice dish!
