Convenient eggplant "burger"

Overview

Let’s talk about eggplants first. Of course, the tenderer the eggplants, the better, such as slender green eggplants and white eggplants, with soft body and thin skin and elasticity. But for some reason, eggplants grown in the United States are the opposite. They are large in size, with a big belly and thick skin. Of course, they are not a good ingredient for cold dishes or steaming. Give up? You can't even smell eggplant, accept that? We can only use special methods to deal with it. I really hope there is a way to turn corruption into legend. Occasionally I see Sausage Meat Patties in the supermarket, and I immediately think of fat eggplants. Why not make eggplant stuffed with meat?

Tags

• staple food
• home cooking
• big round eggplant
• honey
• light soy sauce
• sausage patties
• teriyaki sauce

Ingredients

Steps

1. 1 Cut the eggplant into pieces, about 1 cm thick;

   

2. 2 Put the teriyaki sauce and honey in a bowl and mix to make a mixed sauce. If it is not salty enough, add an appropriate amount of light soy sauce;

   

3. 3 Spread a layer of mixture on the eggplant slices;

   

4. 4 Put a piece of sausage patty, and then put a piece of eggplant on top. Even if the piece of meat is larger than the eggplant or the piece of eggplant is larger than the piece of meat, it doesn’t matter. The unused pieces of meat can be used for other purposes;

   

5. 5 Apply another layer of mixed juice on the surface;

   

6. 6 If you don’t want to spend too much time washing the baking sheet, lay out the tin foil, and then put the eggplant on it. If you think the tin foil is harmful to the body, you can omit it. Put the eggplant and bake it without turning it, about 20-30 minutes, 425-450°F. If you want a stronger flavor, wait for ten minutes, pull out the rack, apply the mixed sauce, and bake again. It’s hard to tell the time, but be sure to bake the meat. Don’t worry about the eggplant being thick and difficult to cook. In fact, the eggplant is easier to bake.