Round eggplant, appropriate amount of black pepper, appropriate amount of vanilla, appropriate amount of olive oil, appropriate amount of basamico vinegar, and appropriate amount of sea salt.
working methods
1
The difference between round eggplant and our common long eggplant in processing, round eggplant should be salted first, and the bitter water should be removed, so that the eggplant can be used without water. The cooked eggplant is mixed with olive oil and ready for baking.
2
Eggplants mixed with olive oil are roasted one by one in a cast iron pot. After baking, put it on a plate, then pour olive oil, and then add balsamic vinegar or black pepper according to your taste.
three
I will sprinkle chopped fresh herbs (basil or sweet basil) to add some flavor, such as basil or basil.
four
In fact, you can make more, put it in a glass crisper or a glass jar and soak it in olive oil, which is an oily vegetable in Italy. However, olive oil must be extra virgin to be fragrant but not greasy.
five
If you can't finish it, put it on French bread the next day. This is a convenient and healthy breakfast, just bake the bread!
skill
There is no harm in eating eggplant itself, but eating too much eggplant will have great adverse effects. There is a substance in eggplant called solanine, which has the effects of antioxidation and inhibiting cancer cells, and is one of the sources of eggplant health care. However, it has a strong stimulating effect on the gastrointestinal tract and an anesthetic effect on the respiratory center. If the human body ingests too much, it will be poisoned. Solanine is basically insoluble in water and cannot be removed by blanching, boiling and other methods. Adding vinegar to cooking helps to destroy and decompose solanine. The best way to prevent solanine poisoning is naturally to control intake. But under normal circumstances, eating about 250 grams of eggplant for a meal will not cause any discomfort, so don't be too alarmed. It is very important to control the amount of eggplant at ordinary times.