Grilled eggplant with shrimp paste
Overview
I've been having water shortages lately, and for lunch, Sister Xin basically makes it all in one pot, and eats it every day. The ingredients that can be grilled are limited, so I can only change the sauce to change the taste, otherwise I will get tired of it after eating two more meals. Today, Sister Xin shared the roasted eggplant with my relatives. The sauce is mainly shrimp paste, and the last thing scattered on it is not sesame, but roasted and crispy tartary buckwheat. It is nutritious and delicious. It is worth trying.
Tags
Ingredients
Steps
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Put the eggplant in the hot pan. Do not add oil. Add oil and bake. The eggplant will release water. Just place the cut surface into the baking pan as shown. (Note: Sister Xin uses a baking pan, but you can also use a pan to bake)
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While the eggplant is roasting, take a bowl, put the sauce ingredients in and mix well and set aside.
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Wait until the sliced side of the eggplant is grilled, turn it over, and then spread the sauce evenly, do not turn it after spreading, and continue grilling the skin side of the eggplant.
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Roast until the eggplant is ripe, then turn it over. If your pot is not a non-stick pot, you need to add some oil before turning it over. This step is not necessary for a non-stick pot. This step of turning over and grilling is indispensable, otherwise the shrimp paste will have a fishy smell and affect the taste.
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When both sides of the eggplant are cooked and fragrant, you can put it on a plate and take it out of the pan. When it is hot, sprinkle a little crispy tartary buckwheat on it.
