1. round eggplant to remove the handle washed, directly with a knife from the middle of the sub divided in half.
2. Then use the tip of the knife in the skinless side of the knife, in the round eggplant on some crosses, so that when baked eggplant is more flavorful, pay attention to the strength of the knife to be a little lighter, can not be cut through the skin of the eggplant.
3. Remove the skin of the garlic, chopped into garlic paste spare.
4. Smear the garlic paste into the eggplant, press it gently with your hands and put it in the oven.
5. Bake until the meat inside the eggplant is completely roasted and soft, then take out, sprinkle with diced peppers, you can eat.
6. Roasted eggplant is best placed on a baking sheet, if the brazier is used to put the round eggplants through the baking, then it is necessary to wear some dense, scratch the side of the eggplant, the meat should be completely wrapped,. Otherwise the filling in it will easily fall out when baked.
2 Roasted eggplant how to cut theround eggplant in the cut when the first to cut diagonally on a knife, and then turn the round eggplant cut side up towards the top, in the round eggplant cut side one-half of the place and then diagonally cut a knife, keep this rhythm, continuous diagonal cut for, each time to turn up a bit, and then cut a piece on it.
3 Roasted eggplant what nutritionRoasted eggplant is very rich in carbohydrates, fats, proteins, vitamins, can make the elasticity of the capillaries become stronger, but also can make the adhesion of human cells become better, to prevent the occurrence of microvascular rupture bleeding.
4 TipsAlthough there is a lot of nutritional value inside the eggplant, but baked eggplant this production method may not be suitable for all people to eat, in the production of baked eggplant should also pay attention to the correct time to grasp, if not cooked, if not baked baked taste will not be good, but also after eating may affect the function of the digestive system.