First, preheat the oven to 200? C, then put the whole raw eggplant (don't cut it yet) in the oven, and adjust the temperature to 250? Bake for 20 minutes. Because German eggplant is too big and fat, it will take a long time to bake, while domestic eggplant is a little thinner, about 10 to 15 minutes is enough. When baking, please select the heating surface option of the oven to bake together.

In the process of baking eggplant, we began to prepare seasonings, saying that garlic and onions were cut into pieces. Conditional students finally mash the garlic so that the garlic juice won't run away. Put minced garlic and chopped green onion in a bowl, and pour in oil (you can pour more) and soy sauce. Students who like to eat spicy food can add some pepper, little fat man and Laoganma (goddess! ), and then stir well. As shown in the figure.

After 20 minutes, take out the roasted eggplant. Students remember to buy thicker oven gloves, which are very practical. Cut off the cherry, then cut the eggplant in the middle and cut it in half. If you find that the skin of eggplant is wrinkled, the eggplant is obviously smaller than before baking, and the eggplant meat is soft, which means that the eggplant is almost ripe, and this is the effect that needs to be achieved. Then cut several holes in the eggplant meat with a knife, so that the juice can penetrate into the eggplant meat better. Spread the prepared seasoning layer by layer on the surface of eggplant. Please feel the picture below.

Sprinkle some chopped green onion on the eggplant and put it in the oven at 250? C bake for another 5 to 10 minutes.

Time's up, take out the eggplant and you're done!