Garlic Roasted Eggplant [Oven Version] Barbecue Supper Top List Save time and effort

Cooking Instructions

1. Eggplant is steamed in water, large eggplant is steamed for about 15-18 minutes, and small ones are steamed for 12-15 minutes. After opening the lid with chopsticks, the epidermis is wrinkled, and the soft one is pressed down.

   

2. Line a baking sheet with tin foil and dry the eggplant from the skin. Use a fork or knife to cut it slowly and slowly pull it out, it's easy to cut, be careful not to puncture the layer of skin under the eggplant.

   

3. Garlic millet spicy chopping, six cloves of garlic, four millet spicy is considered a popular taste, and the heavy taste can be put more.

   

4. Use the same 1 scoop to control the proportions. 2 tablespoons cooking oil, 2 tablespoons lightly salted light soy sauce, 1 tablespoon oyster sauce, 1/2 tablespoon sugar. Appropriate amount of cumin grains, appropriate amount of chopped green onion.

   

5. After stirring well, you can taste the taste, if you think the taste is too strong, you can add 1-2 spoons of mineral water to dilute, otherwise, you can add a little salt or light soy sauce. Roasted eggplant is more delicious if it has a slightly stronger flavor.

   

6. Spread the seasoning evenly over the eggplant. Bake in an oven at 200 degrees for 5-10 minutes.

   

7. The pictures before and after the pot don't look any different, it's delicious!!

   

8. Eat super clean.... A large eggplant is completely not enough to eat.