CHINESE EGGPLANT RECIPE BAKED RECIPES

Steps:

• After washing the eggplant, wipe off the moisture, place it on a baking tray lined with tin foil, and brush a layer of corn oil on the whole eggplant
• Turn on the oven, adjust the temperature of the upper and lower tubes to 220°C, preheat for 5 minutes, put the eggplant in the middle of the oven, and bake for 20 minutes (I use Joyoung electric oven 35I6, and I need to adjust my own oven)
• Chop the garlic while roasting the eggplant
• Place the seasonings in a bowl and mix them into sauces (this can be adjusted according to your own taste. I think you can order any seasonings at home)
• Use a knife to cut the eggplant from the beginning to the end, don't cut it to the end! Otherwise, it will leak, then use a spoon to pull the eggplant apart to expose the inside, and use a knife to make the eggplant loose and easy to taste
• Pour the sauce in the eggplant, put it in the oven and bake it for 5 minutes; (the sauce can be DIY by yourself, it’s good to be happy, and then I made peppers and pork floss)
• It's super delicious after baking! Spike all barbecue stalls!

Steps:

• Add 3/4 cup of water and the cornstarch to a medium bowl. Whisk to combine. Add the soy sauce, brown sugar, hoisin, vinegar, Chinese five spice, garlic powder and red pepper flakes. Whisk to combine and set aside.
• To prepare the eggplant, slice the ends off of an eggplant. Slice into thirds horizontally, so you have 3 cylinders. Slice each cylinder lengthwise into quarters, so you have sticks. Repeat with remaining eggplants.
• Heat about 2 tablespoons of oil in a large nonstick skillet over medium high heat. Add half of the eggplant, season with salt and pepper, and cook until charred and softened, about 7 – 10 minutes. Transfer to a bowl and repeat with remaining half.
• Deglaze the pan with 2 tablespoons of water, scraping up the brown bits on the bottom of the skillet. Pour into the bowl with the eggplant.
• Lower the heat to medium and add about a teaspoon of oil to the skillet. Add the garlic and scallions and sauté for 30 – 60 seconds.
• Give the sauce mixture a good whisk and pour into the skillet. Let simmer until thickened, about 1 – 2 minutes.
• Add the eggplant and chili oil to the skillet. Season with salt. Stir to combine and let cook for 5 – 7 minutes so the eggplant can absorb all the flavors.
• Garnish with sliced scallions.