aubergine

Barbecue material

chilli powder

Chopped onion, garlic and coriander

white pepper

Black pepper powder

Light soy sauce

oyster sauce

Seafood seasoning soy sauce

seafood soy sauce

edible oil

chicken essence

How to make tinfoil eggplant?

Wash the eggplant, cut it in half, and cut a few knives on the eggplant to taste it. Don't cut!

First, put the eggplant on a baking tray covered with tin foil, and put it in a preheated oven at 230 degrees, in the middle layer, about 15 minutes.

Seasoning can be done between roasted eggplant. Mix all seasonings evenly (except coriander).

Take out the eggplant, brush the seasoning evenly and bake for about fifteen minutes.

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Take out the eggplant, brush with a layer of cooking oil, sprinkle with chopped coriander and bake for about ten minutes.

Eggplant (Solanum melongena L.) belongs to Solanaceae. Eggplant branches vertically from herbs to subshrubs, with a height of 1 m. Branchlets, petioles and pedicels are all branched by 6-8-(65,438+00) and have flat or short-stalked stellate villi. Branchlets are mostly purple (wild ones often have thorns), and when they get older, their hair will gradually fall off. The leaves are large, ovate to oblong-ovate, and the petiole is about 2-4.5 cm long (wild with thorns). Fertile flowers are solitary, with stalks about 1- 1.8 cm long and dense indumentum. The shape and size of fruits vary greatly. Fruit is long or round, and its colors are white, red and purple.

Fruit can be eaten by vegetables. Roots, stems and leaves are used as medicine, which are astringents and have diuretic effect, and leaves can also be used as anesthetics. Seeds are used as detumescence drugs and irritants, but they are easy to cause stomach weakness and constipation. Eating fruits raw can solve the poisoning of edible fungi. Originated in tropical Asia, it is cultivated in all provinces of China.