Ingredients: 600g purple eggplant, cooked white sesame10g.

Accessories: appropriate amount of oil, onion 180g, garlic 55g, barbecue sauce 12g, onion 20g, a little black pepper and a little onion powder.

1. Cut off the roots of purple eggplant, wash it, dry it, cut it in half, cut the surface into small squares with a knife, and put it on a baking tray covered with tin foil.

2. Then, brush the bottom of the eggplant with oil.

3. Then, brush oil on the surface of eggplant.

4. Then, send it to the middle layer of the oven preheated to 200 degrees.

5. Then, time it for about 20 minutes. ?

6. Then, dice the onion.

7. Dice garlic.

8. Cut the millet pepper into sections.

9. Add oil to the wok. When the oil temperature rises, add onion, semi-garlic and millet pepper, stir-fry until fragrant, add black pepper and onion powder, and stir well. ?

10. Pour into a container, then add barbecue sauce and the other half of garlic, and mix well to make a sauce.

When the eggplant is baked for 1 1 and 10 minutes, take it out and spread the sauce evenly, then send it into the oven to continue baking until the end of the program.

12, take it out, brush some sauce on the surface, sprinkle with shallots and cooked white sesame seeds and serve.