How do you cook roasted eggplant? A delicious way to grill eggplant?

Ingredients: 2 servings.

2 eggplants. Accessories.

50 grams of minced pork.

Chop 20 grams of pepper.

4 cloves of garlic. 2 sprigs of coriander.

2 shallots. 10 grams of soy sauce.

30 grams of cooking oil.

1 2 teaspoons of five-spice powder.

Step 1 Wash the eggplant and wipe off the water, put it on the grill covered with tin foil, brush the entire skin of the eggplant with cooking oil, and put it in the oven at 250 degrees for 25 30 minutes, which can be adjusted according to the thickness of the eggplant.

Step 2When roasting the eggplant, put the minced meat, chopped pepper and finely chopped garlic in a bowl, then add soy sauce, cooking oil and five-spice powder and mix well.

Step 3: Take out the roasted soft eggplant, use it to cut the eggplant vertically from the middle, connect the bottom, and then draw two knives on each side of the section to form a plane.

Step 4: Spread the mixed meat filling on a flat surface with a spoon and bake in the oven at 250 degrees for 15 minutes.

Step 5: Remove and sprinkle with chopped chives and chopped coriander.

Finished product drawing. <>

Taste the preparation of grilled eggplant.

1.Wash the eggplant and wipe off the moisture on the grill covered with tin foil, brush the entire skin of the eggplant with cooking oil, and bake it in the oven at 250 degrees for 25 30 minutes, which can be adjusted according to the thickness of the eggplant.

2.When roasting the eggplant, put the minced meat, chopped pepper and finely chopped garlic in a bowl, then add soy sauce, cooking oil, and five-spice powder and mix well.

3.Take out the roasted eggplant, use it until the eggplant is cut vertically from the middle, the bottom is connected, and then two knives are cut on each side of the section to form a plane.

4.Spread the ground meat with a spoon onto a flat surface and bake in the oven at 250 degrees for 15 minutes.

5.Remove and sprinkle with chopped chives and chopped coriander.

Cooking skills. 1. You can roast the eggplant soft in advance, and then open the eggplant before cooking, spread the meat filling and roast it;

2. You can also use a steamer to steam the eggplant a little softer, brush the oil with a knife and spread the meat filling and bake it when eating;

3. You can also cut the eggplant into slices and roast it, which is very time-saving, but the appearance is not as good as the whole;

4. After smearing the meat filling, be sure to use the roasting method, the taste is more fragrant than the steamed one.

Cooking steps for flavor grilled eggplant:

1.Prepare the ingredients.

2.Wash the eggplant, cut it in half, and make a few cuts lengthwise without cutting the skin.

3.Brush the cut surface with oil and place it on a baking tray lined with oiled paper.

4.Bake in a preheated oven at 200 degrees for 15 minutes.

5.Finely chop the garlic and onion, remove the stems and seeds of the green and red peppers and cut into small pieces.

6.Heat oil in a pan and sauté with minced garlic until fragrant.

7.Add chopped onion and green and red peppers and stir-fry well.

8.Add soy sauce, oyster sauce, salt, sugar and black pepper and stir-fry well.

9.Add an appropriate amount of water and bring to a boil over high heat to make minced garlic juice.

10.Roast the eggplant until tender and use chopsticks to loosen the eggplant.

11.Cover the surface of the eggplant with the garlic juice.

12.Bake in the oven at 200 degrees for 15 minutes.

13.Sprinkle with chopped green onions.

Tips: 1Many vegetables are the same size and juicy as the ones with the big weight, but the eggplant is the opposite, the lighter ones are more tender, and the larger ones are usually old.

2.The skin of the young eggplant can be seen to be greenish-white under the calyx, and the color is black and not bright. The old eggplant is particularly shiny, and the skin feels hard to the touch. If it is cold or stir-fried, the tender eggplant is delicious. If it is eaten in a stew, you can use old eggplant.

3.If you can't finish eating eggplant, you must not wash it, because there is a waxy layer on the surface of the eggplant to protect the eggplant from rotting, and it is easy to deteriorate after washing.

4.Preserve the eggplant, put it in a cool and ventilated place, put it in the refrigerator and refrigerate it is easy to get frostbite.

The method of roasting eggplant is to wash about half a catty of the whole eggplant and roast it on the charcoal grill, when the eggplant skin is slightly charred, put the eggplant into a rectangular tin foil bowl, use a toothpick to cut the upper end of the eggplant vertically, and then flatten the eggplant, evenly sprinkle salt grains and cumin grains and continue to roast for 3-5 minutes.

Roasting eggplant is actually to put the washed eggplant in the oven and roast it, put the eggplant in the upper and lower layers of the oven, and roast the eggplant at 190 degrees.

Prepare the raw materials needed to roast eggplant, cut the green onion, peel and press the garlic into minced garlic, take out the roasted eggplant and let it cool, then gently cut it from the middle with a knife, spread out the eggplant and spread it flat with a fork to loosen the eggplant, put it on the baking sheet, continue to put it in the oven and bake it for ten minutes, pour oil into the minced garlic, then add soy sauce and stir evenly for later use, take out the roasted eggplant for later use, put the sauce in the oven and bake it for a few minutes, pour the sauce on the eggplant, sprinkle with chopped green onions, and a delicious roasted eggplant is ready.

Steps to taste roasted eggplant: 1. Prepare 1 eggplant, 1 tomato, 4 green peppers, 6 cloves of garlic, appropriate amount of green onions, appropriate amount of white sesame seeds, appropriate amount of light soy sauce, appropriate amount of cooking oil, 3-5g of sugar.

Step 2: Set the oven to 200 degrees for 5 minutes and start to preheat the oven.

Step 3: Wash the long eggplant, cut it in half, and brush the eggplant with a flower cutter (i.e., cut horizontally and vertically but not cut) on the cutting surface of the eggplant.

Step 4 After the oven is preheated, the eggplant is placed in the upper middle of the oven and roasted.

Step 5: Wash and chop the tomatoes and green peppers, peel and chop the garlic into minced garlic, pick the shallots, wash them, and cut them into chopped green onions for later use.

Step 6 Heat the pan, pour oil, add minced garlic and stir-fry until fragrant, then add tomatoes and green peppers to stir-fry until the juice is made, add 1-2 tablespoons of light soy sauce, continue to stir-fry evenly until the fragrance is evenly produced, then turn off the heat and set aside.

Step 7 After the box is finished, take out the eggplant and pour the fried juice evenly over the roasted eggplant.

Step 8 Continue to feed the eggplant into the oven and set it to 200 degrees for 18 minutes.

Step 9Five minutes before removing from the oven, turn on the oven and sprinkle some white sesame seeds before continuing to bake.

Step 10 After baking, sprinkle with chopped green onions and start.

Step 11: If you like to eat meat, it is also very good to add some meat puree when stir-frying the sauce, and the taste will be even better.

1. Cut the eggplant in half and put it on a baking sheet covered with tin foil, brush the surface of the eggplant with a layer of oil, cover it with a layer of tin foil to prevent the surface from drying out, and bake in the oven at 180 degrees for 20 minutes (first roast the eggplant until soft).

3. Then draw a cross knife on the eggplant that has been preliminarily tested, so that it is easy to make the sauce flavorful. Spread the sauce on it and bake it in the oven at 180 degrees for 25 minutes, this time without covering it with tin foil, everyone's oven temperature is different, and the baking time can be controlled by yourself.

4. Finally, sprinkle the roasted eggplant with chopped green onions to decorate, and a plate of delicious roasted eggplant with color, fragrance and flavor can be served.

The best taste of grilled eggplant is described below.

Ingredients: 1 eggplant, 1 tomato, 4 green peppers, 6 cloves of garlic, 3 chives, a handful of white sesame seeds, 2 tablespoons of light soy sauce, a small bowl of cooking oil, 3-5g sugar (optional).

Method: 1. Set the oven to 200 degrees for 5 minutes, and start to preheat the oven. If your oven does not prompt, you can directly set 200 degrees for 15-20 minutes, and the oven can also reach the ideal temperature.

2. Wash the long eggplant, cut it in half, and brush the oil on the cut surface of the eggplant. Eggplant cutting knife (i.e., cutting horizontally and vertically but not cutting).

3. After the oven is preheated, the eggplant is sent to the middle and upper layer of the oven to roast. Oil-pad paper or tin foil is better to clean up

4. Wash and chop the tomatoes and green peppers, peel and chop the garlic into garlic paste, and pick, wash and cut the shallots into chopped green onions for later use. Prepare while baking without rushing.

5. Heat the pan, pour the oil, stir-fry the minced garlic until fragrant, then add the tomatoes and green peppers to fry the juice, add 1-2 spoons of light soy sauce, continue to stir-fry evenly to bring out the fragrance, turn off the heat, and set aside. It's almost the same as the usual fried tomato and green pepper juice at home.

6. After the oven is finished, take out the eggplant and pour the fried juice evenly on the soft eggplant. It's okay to have a little more ingredients, remember to fry the previous step when you fry it!

7. Continue to send the eggplant to the oven to 200 degrees for 18 minutes. The sound of sizzling oil juice sounded and the saliva was already dripping.

8. Five minutes before leaving the oven, turn on the oven and sprinkle some white sesame seeds and continue to bake. The eggplant is starting to get wrapped in the sauce and it's delicious.

9. Sprinkle chopped green onions and start to go!

The best taste of grilled eggplant is described below.

Ingredients: Purple eggplant, pork filling, salt, ginger, green onion, garlic, light soy sauce, sugar, black pepper, five-spice powder, spicy sauce, olive oil, chili oil.

Method: Make garlic into minced garlic and marinate the minced meat with light soy sauce and five-spice powder for 15 minutes.

Put vegetable oil in a wok, stir-fry half of the minced garlic and minced ginger until fragrant, then pour over the minced meat and stir-fry.

Add spicy sauce, sugar, and black pepper to taste and set aside.

Place the eggplant in the preheated oven and bake for eight minutes, removing it with a deep mouth on top.

Spread olive oil on the inside and outside of the eggplant, spread the green onions, and mix the remaining minced garlic with a small amount of salt.

Bake in the oven for another 5 minutes, spread the fried minced meat and continue to bake for 5 to 8 minutes, sprinkle a little black pepper on the oven.

Ingredients: 2 eggplants.

Garnish with shallots in a small section.

Garlic chili recipe.

2 cloves of garlic. Millet Spicy 5pcs.

Oil 3 scoops. Fuel consumption: 1 scoop.

Light soy sauce 2 scoops.

1/2 teaspoon of salt.

1 small spoonful of sugar.

1/2 teaspoon of sesame oil.

Steps to make roasted eggplant:

Step 1: Wash the long eggplant and brush the outer layer with a layer of oil. Preheat the oven to 230 degrees and bake the eggplant for 30 minutes.

Step 2: Garlic, millet spicy finely chopped.

Step 3: Heat the oil, pour in the garlic, millet spicy, light soy sauce, oil, sugar, salt, sesame oil. If the sauce is rich, it can be sealed in the refrigerator and refrigerated for a week.

Step 4: After baking until soft, remove the middle and make a knife with a knife.

Step 5: Spread the eggplant meat flat.

Step 6: Spread the sauce on the eggplant and apply a thin layer. You can also sprinkle some pepper powder, cumin powder, white sesame seeds, and small Qi bent green onions, and then put them in the oven and bake them for 10 minutes.

Step 7: Ready to eat!

Grilled eggplant. Use the side and grill the ingredients] 2 eggplants this width, a small section of shallots.

Garlic chili recipe] 2 heads of garlic, 5 spicy millet, 3 tablespoons of oil, 1 tablespoon of oil, 2 tablespoons of light soy sauce, 1 tablespoon of salt, 1 teaspoon of sugar, 1 teaspoon of sesame oil.

Method] Wash the long eggplant and brush the outer layer with a layer of oil. Preheat the oven to 230 degrees and bake the eggplant for 30 minutes. Garlic, small paulownia, spicy chopping fine.

2) Heat oil, garlic, millet spicy, light soy sauce, oil, sugar, salt, sesame oil. If the sauce is rich, it can be sealed in the refrigerator and refrigerated for a week.

2) Smooth the eggplant meat with a knife and cut it with a knife.

3: Spread the sauce on the eggplant and apply a thin layer. You can also sprinkle some peppercorn powder, cumin powder, white sesame seeds, shallots, and bake in the oven for 10 minutes.

Ingredients: eggplant, bonito flakes, ginger puree, cucumber, kaki bonito soup, thick soy sauce, mirin, sake, seafood vegetarian.

Method: 1) Roast the fresh eggplant on a charcoal fire until the skin is dark brown, take it out, and draft it as fast as possible.

degree peeling. 2) Cut the eggplant meat into sections, put it in a pot, and skim the boniyu flower with the ginger puree and cucumber.

3) Add thick soy sauce, mirin, sake and seafood to the boil in the bonito soup and serve as a sauce.

1.Prepare the ingredients.

2.Finely chop the green onion and garlic.

3.Put the green onion and garlic in a bowl, add oil, cumin and soy sauce and mix well. Hail Macro Judgment.

4.Wash the eggplant and cut into thick slices.

5.Dip the sliced eggplant in the sauce.

6.Place the eggplant in the sauce on top of the baking sheet.

7.Preheat the oven, top and bottom tubes at 180 degrees for 10 minutes, and put the millet pepper.

Oven version: preheat the oven at 200 degrees for 5 minutes, brush the bridge oil on the eggplant, put the whole on a foil-covered grill, bake up and down for 30 minutes, heat the oil in the pot, add garlic paste, oyster sauce, rice wine, millet spicy, sugar and other sauces, wait for the oven eggplant to come out and cut it from the middle, scratch the knife but the bottom is not cut, spread with garlic juice, put it in the oven and then know that it is re-baked for 10 minutes, sprinkle green onions and simmer for about a few minutes.

The main point of grilled eggplant is to pay attention to the selection of purple long eggplant, and pay attention to the heat during the roasting process. When the surface of the eggplant jujube is wrinkled and soft, it proves that the eggplant has been roasted, and after cutting it in half, you can put the tung burn on the sauce you have prepared. Then bake over a charcoal fire or in the oven.

1 eggplant, 100 grams of minced meat, 1 persimmon pepper, 1/2 spoon of salt, 1 spoon of Pixian bean paste, 1/2 spoon of corn starch, 1 spoon of light soy sauce, 1 spoon of oyster sauce, 1/2 spoon of sugar, half a spoon of pepper, half a bowl of water, appropriate amount of green onion, ginger and garlic.

Ingredients: 2 eggplants, 3 garlic (sweet), 1 2 teaspoons salt, 1 3 teaspoons chicken essence, 1 shallot, 2 tablespoons olive oil, 1 tablespoon Lao Gan Ma.

Cooking steps:1Wash the eggplant and remove the stems. Then cut in half to keep the bottom going, but I still accidentally broke it, please don't pay attention to these details.

2.After cutting the eggplant, put it in a steamer and steam it until soft, and I steamed it for about 5 minutes after boiling water.

3.While steaming eggplant, you don't have to be idle and adjust the sauce. Garlic minced, shallots minced, 2 tablespoons of extremely fresh flavor, 2 tablespoons of olive oil, a little salt, a little chicken essence, a little Lao Gan Ma, and a few chili peppers.

4.Remove the steamed eggplant and make a few cuts on the surface of the eggplant. Then apply the sauce that was previously blended.

5.Preheat the oven for 5 minutes, heat it at 200 degrees, then add the eggplant and bake it for another 20 minutes.