50 grams of black pepper juice

A eggplant

The amount of meat foam is a meatball.

A little salt, starch, Jiang Mo and chicken essence.

Proper amount of edible oil

Garlic 4 cloves

Steamed fish with soy sauce

A spoonful of sugar

Tin foil is about 26*26cm.

How to bake eggplant with black pepper sauce (oven version)

Cut the eggplant into two parts, cut it in the middle, and there are four petals.

Dig a groove in the eggplant. Don't cut. Cut both sides with two chopsticks to ensure continuity and neatness.

Add salt, chicken essence, starch, a little Jiang Mo, black pepper juice 10g, etc. And make it.

Put the prepared meat stuffing into the groove, put it on the tin foil, and then put it on the baking tray.

Four cloves of garlic cut into minced garlic.

Add cooking oil and garlic to the pan and stir-fry until fragrant.

Add the remaining black pepper juice, white sugar and steamed fish black soybean oil and stir-fry until fragrant.

Stir-fry minced black pepper and garlic, and brush half of it on eggplant.

Wrap the tin foil and bake in the oven for about 15 minutes. My oven power is relatively high, depending on the oven power.

Take out the eggplant, open the tin foil, brush with the remaining black pepper and garlic, and bake for another 5 minutes without wrapping it back.