A few days ago, I went to the barbecue with my family Xiaohong. When I came back, I was the most heart-wrenching eggplant. So, I bought the eggplant and tried it myself in the home oven. The result is perfect!
The oven is warmed up and down for 200 minutes at 200 degrees. Wash the eggplant clean and smear it, and dry it with kitchen paper. It can be cut in half or not. Place the baking sheet on tin foil, place the eggplant in a baking tray, brush a layer of cooking oil, and place in a preheated oven for 20 minutes.
In the neutral of the baked eggplant, adjust the sauce. Cut the onion, garlic and pepper into a bowl, add 1 spoonful of cooking oil, 3 tablespoons of soy sauce, 1 spoonful of vinegar, add appropriate amount of salt and sugar according to personal taste, and finally add sesame oil and mix well with chopsticks.
After the oven is smashed, take out the baking tray containing the eggplant, use a knife to gently cut the upper surface of the eggplant, spread the eggplant with chopsticks, and avoid cutting the eggplant too hard. Then spread the sauce that was just adjusted evenly on the eggplant. After painting, spread the cumin powder evenly on the surface of the eggplant with sauce, then return it to the oven and fire it up and down for 200 minutes for 10 minutes. (Forgot to take the eggplant after brushing the sauce, first fill it with a previous photo)
Ding! Open the oven and let the garlic scent into the nose. The soft and delicious eggplant meat is imported. When I was still relishing this taste, I didn’t expect to taste it again. It’s gone, it’s gone!