Roasted Double Eggplant with Cheesy Potatoes

Overview

This is the first time I grilled eggplant like this, it’s really delicious. I originally saw the recipe from Sister Hong and wanted to learn it. I made it on the weekend. I didn't expect it to be unexpectedly delicious. In addition to cheese, tomatoes and eggplants, I added another potato, which makes the taste richer and looks quite tempting. If you like it, don’t miss it.

Tags

• snacks
• foreign cuisine
• children
• old man
• afternoon tea
• western food
• eggplant
• light soy sauce
• oil and salt
• potatoes
• thirteen incense
• cheese
• tomatoes

Ingredients

Steps

1. 1 Prepare the required materials

   

2. 2 Cut the eggplant into small round slices, not too thin

   

3. 3 Cut the potatoes into small slices, slightly thinner than the eggplant, and cut the tomatoes into small slices

   

4. 4 Put the eggplant and potato slices in a large bowl, stir well with salt, thirteen spices, light soy sauce and cooking oil and add the seasoning

   

5. 5 Grate mozzarella and set aside

   

6. 6 Arrange the eggplant and potatoes on a baking sheet, place the eggplant on top of the potato slices, and bake in the middle rack of the oven at 210 degrees for 15 minutes

   

7. 7 Take out the half-cooked eggplant and potatoes, put a slice of tomato on top, and sprinkle with cheese

   

8. 8 Continue to bake in the oven for about 8 minutes

   

9. 9 Eat it directly with your hands and enjoy it