Grilled Eggplant with Garlic and Chili
Crispy on the outside, tender on the inside, infused with garlic aroma. This easy home-style grilled eggplant with chili and scallions is sure to whet your appetite.
Ingredients
9 items- Long eggplant 2 (about 500g)
- Garlic 4 cloves (about 20g)
- Red chili peppers (bird's eye) 2
- Scallions 2
- Light soy sauce 2 tablespoons (30ml)
- Oyster sauce 1 tablespoon (15ml)
- Cooking oil 2 tablespoons (30ml)
- Cumin powder 1 teaspoon (5g)
- Salt a pinch (about 1/4 teaspoon)
Nutrition
Steps （5 steps）
Wash the long eggplants, remove the stem, and halve lengthwise. Score the cut side every 1cm (about 0.5cm deep). Set aside.
Mince garlic and chili peppers; slice scallions. In a bowl, mix garlic, chili, soy sauce, oyster sauce, cumin powder, and salt to form a garlic sauce.
Preheat oven to 200°C (400°F). Place eggplants cut-side up on a baking sheet lined with foil. Brush with oil. Bake in the middle rack for about 15 minutes until the surface is slightly wrinkled and softened.
Remove the baking sheet, spread the garlic sauce evenly over the cut sides of the eggplants. Return to oven and bake for another 5-8 minutes until the garlic is golden and the eggplants are fully tender (can be easily pierced with chopsticks).
Take out the baked eggplants, sprinkle with scallions. Drizzle a few drops of sesame oil if desired. Serve hot.
Tips
Baking time may vary depending on the size of the eggplants. They are done when a chopstick can easily pierce through. Do not apply too much garlic sauce to avoid excessive saltiness. Oven temperature and time are for reference; adjust according to your oven.
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