roasted eggplant

adapted from Vicky soups

用料  

roasted eggplant的做法  

1. rub oil on eggplants and bake at 400F for 25 mins
   (20 – 30 mins to adjust)

2. --- sauce ----
   1. heat oil in a pan
   (if you don't have peppercorn powder, could heat peppercorn with oil to infuse the flavor)
   
   2. mince garlic in a bowl
   3. add in chilli powder, peppercorn powder, and sesame
   4. mix well in the bowl
   
   5. pour hot oil on top of the mix
   
   6. add in sugar and mix
   
   7. add in soy sauce (2) , vinegar (2), and oyster sauce (1)
   - ratio 2:2:1
   
   8. optional: add chopped red chilli and scallion

3. after the eggplants are done (wrinkles on the surface), slice them in half and roughly split the meaty parts
   
   
   scoop sauce on top of the eggplants
   
   - if want to bake mushrooms too, could make an aluminum foil bowl and seal mushroom with some sauce in and add to oven with the baked eggplants

4. 425F for 8 – 10 mins

5. summary:
   -- cutting board
   1. mince garlic
   2. chop chilli pepper, scallion
   
   --- wash
   1. eggplants
   2. mushroom
   
   --- a pan
   1. heat oil (may need peppercorn in it too)
   
   --- a bowl and a spoon
   1. mix sauce