How to make grilled eggplant with garlic

Charcoal grilled eggplant is one of people's favorite dishes in summer. This dish tastes spicy and fragrant, and even very colorful. Many people also like to add some minced garlic to the charcoal grilled eggplant, which will actually make the taste of the charcoal grilled eggplant better, and you will feel a strong garlic aroma when you eat it.

1. Cut the eggplant in half lengthwise, making cuts every one or two centimeters, but not completely.

2. Brush the eggplant cross section with several layers of light soy sauce and pepper oil, and preheat the oven. Bake the eggplant at about 200 degrees for fifteen minutes.

3. Chop the garlic, green pepper and celery, the finer the better, add a little light soy sauce, chili powder and black pepper and mix well.

4. Take out the eggplant and place the mixture evenly on the cross section.

5. Put it back in the oven at about 200 degrees for ten minutes. According to the size of the eggplant, mine was relatively large, so I baked it for fifteen minutes.

1. Protect cardiovascular system and prevent scurvy: Eggplant is rich in vitamin P, which can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent micro-vessel rupture and bleeding, and maintain normal cardiovascular function. In addition, eggplant can prevent scurvy and promote wound healing.

2. Prevention and treatment of gastric cancer: Eggplant contains solanine, which can inhibit the proliferation of digestive system tumors and has a certain effect on the prevention and treatment of gastric cancer. In addition, eggplant also has the effect of clearing away cancer fever;

3. Anti-aging: Eggplant contains vitamin E, which has the function of preventing bleeding and anti-aging. Eating eggplant regularly can prevent the increase of cholesterol level in the blood, which has positive significance in delaying human aging.

(1) Grill the fresh eggplants over charcoal until the skin turns dark brown. Remove the eggplants and peel off the skin as quickly as possible.

(2) Cut the eggplant flesh into sections, place in a bowl, add bonito flakes, and serve with grated ginger and cucumber.

(3) Add thick soy sauce, mirin, sake and seafood to the katsuobushi broth and bring to a boil to serve as the sauce.

Roasted eggplant is an easy-to-make home-cooked dish. The specific steps are: cut the eggplant into pieces and soak in clean water for 5 minutes, then take out and drain. Heat oil in a wok, put in the eggplant pieces, fry until soft, and set aside. Pour a little more oil into the original pot, heat the spoon and sauté the chopped green onion and part of the minced garlic. After the aroma comes out, pour in the tomato cubes, stir-fry for a few times and then pour in the fried eggplant cubes. Stir-fry for a few times and pour in the sauce. After the eggplant is soft and well-flavored, add the other half of the minced garlic and turn off the heat, or add the minced garlic after turning off the heat, then cover the pot and simmer for a while to make the garlic flavor stronger.