2. Lay tin foil on the baking tray, wash and dry the eggplant, coat the surface with a layer of soybean oil, preheat the oven at 200 degrees for 5 minutes, and bake at 200 degrees for 20 minutes.
3. Chop the onion, garlic and sweet pepper, put the chopped onion, garlic and sweet pepper into the bowl with a small bowl, add a spoonful of oil, soy sauce, a little salt and cumin, and make juice for later use.
4. Take the eggplant out of the oven, observe whether there are wrinkles on the surface of the eggplant, and gently press it with chopsticks, feeling that it is soft inside. If it is not soft enough, put it back and bake it for a while. Each eggplant varies in size, and the baking time depends on the actual situation.
5. Cut the cooked eggplant from the middle, not the back. Gently cut the eggplant meat with a knife, which will taste better. Don't hold the bottom skin too tightly, it will leak easily. Then pour the prepared spare juice on the eggplant noodles and bake in the oven for 5 to 10 minutes. It will be fine when the time is up.