Cut the eggplant into equal parts and cut it. Pay attention to the head and don't cut it. Slice the tomato and stuff it into the cut eggplant. I also stuffed the mushrooms.
Cut three small mouths on each side and insert the garlic pieces into it.
Put the stuffed eggplant piece on the side and make it into a fan shape. Because the straight pen has to be grilled inside the tomato, it will fall out. I didn’t take a photo.
At this time, the oven is preheated at 175 degrees, and the sauce is started. All the sauce materials are mixed. The specific amount is basically sweet and sour according to the taste of each person. Brush the sauce on the eggplant (do not use the sauce) After brushing, still have to do the juice), the eggplant into the oven for 40-45 minutes, according to the size of the oven and eggplant, I used 45 minutes
Pour the remaining sauce into the pan, add a spoonful of starch and mix well. Open the medium heat until it is thick (if you find that the juice is less, add some water or other seasoning adjustment), turn off the heat.
When the eggplant is baked, pour the juice onto it, and sprinkle with parsley or parsley.
1. In addition to the tomato, zucchini, roasted red pepper, etc. 2. Do not waste the sauce on the baking paper, you can pour it into the pot and mix it with the sauce.