Roasted eggplant with garlic(suan rong kao qie zi )

Roasted eggplant with garlic

Introduction:

"Eggplant is my favorite, but American eggplant is too big, thick and not tender. It seems that it can only be improved in cooking. It used to be fish flavored, steamed, braised and stuffed. Now I really want to have a fresh taste. I chopped some garlic to roast eggplant. It's easy to make, fast, delicious and smooth."

Production steps:

Step 1: peel the eggplant and cut it into cubes;

Step 2: brush a layer of oil on the baking pan and spread the eggplant in the baking pan;

Step 3: chop about a group of garlic, add sesame oil, vegetable oil, salt, sugar and pepper, and stir well;

Step 4: pour the garlic on the eggplant;

Step 5: bake in the oven for 10-12 minutes at 400F. After baking, transfer the eggplant and cover material to the plate with a rubber spatula, and sprinkle with fresh parsley.

Materials required:

Big eggplant: 1

Minced garlic: 3 tbsp

Fresh parsley leaves: 2 leaves

Vegetable oil: 1 tbsp

Sesame oil: 1 tbsp

Salt: 1 teaspoon

Sugar: 1 / 4 teaspoon

Pepper: 1 / 2 tsp

Note: first, eggplant is easy to be cooked, so it doesn't need to be roasted for a long time; second, sprinkle parsley parsley to add flavor and green embellishment to make the visual taste more pleasant.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: garlic

Chinese PinYin : Suan Rong Kao Qie Zi