How to roast vegetarian eggplant

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  1. Let’s take a picture of the finished product first!

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  2. Preheat the oven to 220 degrees for 5 minutes.At this time, remove the head and tail of the eggplant, cut it in half, and brush the surface with oil (the oil was instantly absorbed by the eggplant).I brushed it back and forth three times.Put it in the oven and bake it for 20 minutes (some homes have a higher oven temperature, just 200 degrees).Be sure to bake it for 20 minutes, otherwise it will not be cooked.

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  3.While the eggplant is roasting, prepare to stir-fry the ingredients.As shown in the picture, prepare minced chili pepper, minced garlic, and ginger slices (my family doesn’t eat ginger, so I slice it so I can pick it out later)

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  4.Heat the oil pan and add minced garlic and ginger slices first.Stir fry and add the chilli.Add salt, sugar, cumin, and light soy sauce (you can use a little more, it needs to be a little juicy).Stir-fry and set aside.

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  5. Take the eggplant out after roasting.The eggplant meat is already soft, which means it is cooked.Use a knife to lightly score the surface a few times (do not scratch the eggplant skin)

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  6. Fry Pour the good ingredients on the surface of the eggplant

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  7. Bake in the oven at 160 degrees for 10 minutes (160 degrees ~180 degrees will do)

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  8.Plate it, don’t be too delicious! It goes great with rice and has a bit of a grilled eggplant feel!

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  9.Haha, seconds!