Main Ingredients: eggplant, green peppers

Auxiliary Ingredients: onion, garlic, cilantro

Take two eggplants, remove the heels and clean them well. Brush a layer of vegetable oil on the surface of the eggplant.

Place the eggplants in the oven at 200 degrees up and down and bake for 20 minutes.

Take the prepared ingredients and mince the garlic, peppers, onion and cilantro, set aside on a plate.

Heat a little oil in a pan.

Once the oil is hot, pour the chopped garlic, green chilies and chopped onions into the pan and stir-fry on low heat to burst the aroma.

Add half a tablespoon of soy sauce, a little oyster sauce and half a tablespoon of salt to the pan, stir-fry well and set aside.

Take out the roasted eggplant and tear it into pieces with chopsticks.

Put the garlic on top of the eggplants and sprinkle with chili powder, cumin and chicken seasoning, and bake at 200 degrees for five minutes.

After baking, take out the eggplant, sprinkle a little parsley on the surface, garlic eggplant is finished!