2 long eggplants, 2 tablespoons olive oil, 2 teaspoons salt, garlic, celery leaves, black pepper, Marisola cheese

Practice

1: Cut the eggplants in half and make a few slashes across the cross-section.

2. Chop the garlic seeds and mix with olive oil to make "Garlic Olive Oil", and spread evenly on the surface of the eggplant.

3. Preheat the oven to 220 degrees Celsius, place the prepared eggplant directly into the oven and bake for 10 minutes.

4. After 10 minutes, take out the eggplants and brush them once more with garlic olive oil, sprinkle some salt, grated cheese and black pepper.

5. Bake in the oven again for 10 minutes, until all surfaces of the eggplant are golden brown.

6. When the eggplants come out of the oven, put some chopped celery leaves or parsley on them.

Tips

1, like heavy pepper flavor, you can put more black pepper; eating, you can mash the eggplant, and then eat with a spoon, super soft and flavorful.

2. If you don't like the taste of olive oil, salad oil is fine; eggplant is better able to eat oil, so you don't have to brush it too much, just moisten the surface, otherwise you'll be eating eggplant wrapped in oil.

Burned eggplant how not to black

Basic knowledge: eggplant contains a lot of anthocyanin. This substance is met with acid, alkali or in the air and iron oxide and other metals, will make the eggplant black.

[Method 01] Peel the skin of the eggplant to reduce the conditions of discoloration.

[Method 02]Cut the eggplant when it comes off the pan, or soak it in cold water after cutting.

[Method 03]Serve the roasted eggplant in a non-metallic container.