Main ingredients:
Garlic: 1 whole head (about 10 cloves); Red pepper: half a root; Scallion: 1 section; Purple eggplant: 2 roots.
Seasonings:
Thirteen spices: 1/2 spoon; MSG: 1/2 spoon; Salt: 1/2 spoon; Oyster sauce: 1 spoon; Soy sauce: 2 spoons.
Taste: Garlic flavor; Cooking method: Roasting; Time: Half an hour; Difficulty: Simple.
Detailed Steps for Garlic Roasted Eggplant
Wash and cut two purple eggplants in half.
Cut a few slits on the eggplant flesh for better seasoning absorption.
Microwave the eggplant for 10 minutes until the flesh is soft and tender.
Peel and chop the garlic into minced garlic and set aside.
Chop the red pepper into small pieces and set aside.
Chop the scallion into minced scallion.
Start frying the minced garlic in a pan with a normal amount of oil, then add oyster sauce, soy sauce, and thirteen spices, and stir-fry.
After the garlic is fragrant, add minced scallion and red pepper, add a little salt and MSG to taste, stir-fry evenly and turn off the heat. Do not overcook the scallion and red pepper as they will be roasted later.
Scoop out the fried garlic mixture.
Take out the eggplant that was microwaved earlier and tear the flesh slightly with chopsticks.
Spread the garlic mixture evenly on the eggplant and put it on the middle rack of the oven. Roast for 6 minutes with both upper and lower heat. Sprinkle with chopped scallion and white sesame seeds after taking it out of the oven.
It tastes great and goes well with rice!
