1. Wash the eggplants, oil the surface evenly and put them on a baking sheet lined with tinfoil.

2. Prepare the meat froth with a spoonful of cornstarch, a spoonful of cooking wine, a spoonful of soy sauce, mix well and marinate for 30 minutes.

3. Wash the garlic, put it into the cooking machine and grind it into garlic puree.

4. Pour oil into a cold pan, heat it over high heat until oil streaks appear, then turn down the heat and add the marinated meat. Don't overcook the meat, and set aside when it's lightly cooked.

5. Pour oil in the pan, garlic paste stir fry until golden, pour a small amount of salt and chili pepper stir fry evenly, put out standby.

6. Put the eggplant into the steam oven, pure baking mode 220, 30 minutes, eggplant baked to the outer skin folds, with a spoon to beat the degree of very soft can be.

7. When the eggplant is cooked, use a knife to cut through the center, do not cut too deep so as not to break open the skin underneath the eggplant, retaining the tail and head of the eggplant, to avoid all the cuts can not pocket the meat foam and garlic paste.

8. Use chopsticks to gently spread the sides of the eggplant, lay a layer of meat mixture, a layer of garlic, and drizzle with 2 tablespoons of soy sauce, put more ingredients to taste! Again into the steam oven, pure bake mode 220 steam bake 10 minutes.

8. When the eggplant comes out of the oven, sprinkle it with chopped scallions, then mix in the garlic paste, minced meat, and eggplant meat.