Grilled rice dumplings with fried sauce

Overview

The eggplants my father planted had a good harvest, so he started eating eggplants in various ways.

Preheat the oven to 200°C. Prepare two tender eggplants.
Cut in half and brush lightly with oil on top. Line a baking sheet with tin foil. Bake for 15 minutes.
Take out the large eggplant and cut it into three small sections, and cut the small eggplant into two sections. Cut the middle of each section into small squares, but do not scratch the eggplant skin.
Mince 5 cloves of garlic, mix soybean paste and fried sauce in a ratio of 1:1, add 2 tablespoons of pepper and aniseed water, and add half of the minced garlic and stir evenly. Chop green and red peppers and chives into small pieces and set aside.
Spoon the sauce over the eggplant, spread it evenly over the eggplant, and even cover the gaps.
Sprinkle with green and red chili flakes. Bake in the oven at 190°C with up and down heat for another 10 minutes (divide these 10 minutes into two 5-minute executions).
After baking for five minutes, take out the baking sheet and sprinkle with the remaining minced garlic and chives. Bake for another five minutes.
Rich garlic flavor