Garlic one and a half, green onion two, eggplant a, Lao Gan Ma, soy sauce

, oil

Roasted eggplant practice:

1. First, preheat the oven 200?C, and then the raw eggplant whole (first do not have to cut) into the oven, the temperature is set to 250?C baked 20 minutes, because the German eggplant is too big and too fat, so the baked The German eggplant is too big and fat, so it will take a little longer, while the domestic eggplant is a little thinner, so it will take about 10 to 15 minutes. When baking, please select the heating surface option of the oven to bake together with the top and bottom.

2. In the process of roasting the eggplant, start to prepare the seasoning, talk about the garlic and green onions into minced, if possible students last garlic into the garlic paste, so that the garlic juice will not flow away. Speaking of minced garlic and green onion in a bowl, pour oil (you can pour more) and soy sauce, like to eat spicy students can add a little chili into it, little fat on the addition of the Godmother (goddess ah!) and then stir well. As shown in the picture.

3. 20 minutes after the baked eggplant out, students remember to buy a thick oven mitt, very practical. Cut off the cuttings

and then cut the eggplant in half through the center. If you find that the skin of the eggplant is wrinkled and the eggplant is visibly shrunken, plus the flesh is soft and tender, then the eggplant is almost cooked, which

is the desired result (I'm really tired of typing this sentence, and I hope you're reading it). Then make a few cuts in the eggplant flesh with a knife so that the sauce can penetrate the flesh better. Spread the previously seasoned

seasoning in one layer on the surface of the eggplant. Please feel the picture below.

4. Sprinkle some chopped green onions on top of the eggplants and put the eggplants in the oven again and bake at 250?C for another 5 to 10 minutes.

5. When the time is up, take the eggplant out