Garlic panlong eggplant (garlic eggplant) eggplant

Overview

Ordinary mashed eggplant with garlic is made with raw garlic paste to prepare the sauce. Today I specially used roasted garlic to mashed it to make it. It tastes more fragrant, and the garlic paste is also more delicious, and you don’t have to worry about bad breath after eating it, haha. The baked ones are very soft and dense, and they taste great when eaten directly or spread on bread. Normally you can just drizzle it with olive oil and grill it, but today I grilled it with sesame oil to go with the eggplant. If you don't care about gaining weight, putting a piece of butter on it will make it more fragrant.

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• lunch
• aged vinegar
• chili oil
• eggplant
• light soy sauce
• millet spicy
• sesame oil
• chopped green onion
• garlic
• salt
• soy sauce

Ingredients

Steps

1. 1 I plan to cut off some of the head.

2. 2 Peel off the outer skin, leaving only the inner part of the skin close to the flesh of the garlic

3. 3 Then drizzle with sesame oil, sprinkle with appropriate amount of salt,

4. 4 Wrap it tightly with tin foil and bake in the oven at 400F for 45 minutes

5. 5 This is what it looks like after the exam. You can eat it while it's hot. If you want to mix the eggplant, just wait until it cools down.

6. 6 Cut the eggplant in half and steam until soft.

7. 7 When cool, tear into strips. Plating.

8. 8 Mash the roasted garlic, add an appropriate amount of light soy sauce, millet chili, soy sauce and an appropriate amount of mature vinegar to make a sauce and pour it on the eggplant, add chopped green onion, pour a spoonful of hot oil on the chopped green onion and you are ready to eat.