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56 lines
2.0 KiB
Markdown
56 lines
2.0 KiB
Markdown
# How to Make Roasted Eggplant
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Simple, convenient, and incredibly fragrant.
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Estimated Cooking Difficulty: ★★★
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## Essential Ingredients and Tools
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- Eggplant
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- Cooking oil
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- Soy sauce (light soy sauce)
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- Minced garlic
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- Chili peppers
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- Cumin
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- Table salt
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## Measurements
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For two servings:
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- 1 Eggplant (approx. 200g)
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- 20-30 ml Cooking oil
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- 4-6 g Soy sauce
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- 1 Thai chili pepper (approx. 20g)
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- 3-4 cloves Minced garlic
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- 1-3 g Cumin
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- 0.5-2 g Table salt
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## Instructions
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- In a bowl, combine the soy sauce, cumin, table salt, minced garlic, and chopped Thai chili peppers. Mix evenly and set aside.
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- Wash the eggplant and pat it dry with a paper towel to remove surface moisture.
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- Use a fork to poke 4-8 holes on one side of the eggplant.
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- Apply 15-25 ml of cooking oil to coat the entire surface of the eggplant.
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- Preheat the oven to 200°C (with fan on high) for 2 minutes.
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- Place the eggplant in the middle or upper rack of the oven and roast for 12-15 minutes. It is ready when the surface is wrinkled and can be pressed down 0.3-0.5 cm deep.
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- Remove the eggplant and use a knife to make a vertical slit down the center, leaving 1-1.5 cm at the top and bottom uncut.
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- Insert a small knife or fork into the slit and cut through the interior vertically.
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- Gently open the slit and pour the prepared sauce over the eggplant.
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- Return the eggplant to the oven and roast at 200°C for 4-7 minutes.
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- Remove from the oven and turn off the power.
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## Additional Notes
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The final result is similar to roasted eggplant from a street BBQ stall; it smells amazing!
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**Precautions:**
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If the eggplant surface is wet, not fully coated with oil, or not pierced with a fork, it may **burst during roasting**.
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**Suggested Improvements:**
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When making the initial cut, you can slice the eggplant in half lengthwise first, then score the interior before applying the sauce.
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If you encounter any issues or have suggestions for improving the process after following this guide, please submit an Issue or Pull request.
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