Oven baked eggplant

There are many ways to eat eggplant. The most common ways are stir-frying, stewing, braising and frying, but baking eggplant in an electric oven is also a good way. When choosing eggplants, don't choose ones that are too big. Cut the eggplant in the middle and apply a layer of cooking oil on them. Depending on the amount of eggplants, choose whether to cook over high heat or low heat. The roasted eggplant can also be poured with juice of various flavors and mixed, which will taste very good.

Materials

1 eggplant, garlic cloves

8, 3 chili peppers, 3 green peppers, 2 tablespoons oyster sauce, a pinch of black pepper, salt

A little, 3 green onions

Steps

1. Wash and prepare the ingredients

2. Cut the eggplant in half and make a few cuts horizontally and vertically (do not cut the skin). Use a brush to evenly apply cooking oil on the surface.

3. Steam in a steam oven for 20 minutes

4. While steaming the eggplant, chop the garlic, green and red peppers, and cut the green onions into small pieces.

5. Add a little salt, 2 tablespoons of oyster sauce, some cooking oil, and a little black pepper and mix well (oyster sauce contains salt, so be sure to add less salt)

6. Steam the eggplant until it is 80% cooked, then take it out and put the prepared sauce on the eggplant.

7. Preheat the oven to 200 degrees for 3-5 minutes. After preheating, put the ingredients in the upper layer and bake for 20 minutes.

8. Take out and sprinkle with chopped green onions. It is especially tender and tasty. It goes well with a bowl of rice. Steamed and then grilled eggplant is delicious.

Small oven baked eggplant

Material

1 eggplant (egg eggplant), salt

Appropriate amount, appropriate amount of Mazmora cheese shreds, a few leaves of basil

practice

1. Wash the eggplant, cut it in half and make a cross mark in the middle.

2. Place the eggplant cut side down in a small oven and bake until soft (about 20 to 25 minutes).

3. Turn the eggplant over, sprinkle the cut surface with shredded Mazmora cheese, and bake in a small oven for 5 minutes.

4. Take out the oven and sprinkle with shredded basil, done!

Roast duck and eggplant

Material

170g eggplant, roast duck leg, onion, garlic, green pepper, red pepper, 1 tsp cooking oil, salt, soy sauce

practice

1. Wash the purple eggplant and cut into dice.

2. Soak the cut eggplant in cold water for 10 minutes, then remove and drain.

3. Chop the roast duck legs into small pieces.

4. Cut the green and red peppers into small pieces; cut the onion and garlic into small pieces and set aside.

5. Add the eggplant into the pan without adding oil and stir-fry.

6. Stir-fry until the eggplant is soft and has no moisture. Remove from the heat and set aside.

7. Heat the oil in a pan and sauté onions.

8. Add garlic and stir-fry until fragrant.

9. Pour in eggplant and stir fry evenly.

10. Pour in the roast duck, add salt and light soy sauce, stir well; pour in 1 spoon of water and simmer for minutes.

11. Add green and red peppers and stir-fry until cooked.

12. Season and serve.

Tips

1. There are quite a lot of duck legs, so cook them with eggplant, which tastes better.

2. The ingredients for roast duck are very salty, so use salt in moderation.