Empty My Fridge
Oven Baked Eggplant Recipe (BBQ Style)
Ingredients
- Eggplant2
- Vegetable oil2 ½ tbsp
- Garlic · finely minced½ cups
- Red onion · diced¼ cups
- Bell pepper · diced¼ cups
- Chili pepper · diced¼ cups
- Cilantro · diced¼ cups
- Soybean · paste2
- Soy sauce2 tbsp
- Shaoxing wine2 tbsp
- Cornstarch
- Doubanjiang2 tbsp
Instructions
- Place the eggplants on a baking tray and bake at 370°F for 25 minutes.
- While they bake, heat 2.5 tablespoons oil in a saucepan. Add 1/2 cup minced garlic, 1/4 cup diced red onion, 1/4 cup diced red chilies, 1/4 cup diced green chilies and 1/4 cup cilantro stems. Stir until fragrant.
- Add 2 tablespoons Sichuan doubanjiang, 2 tablespoons soy sauce and 2 tablespoons Chinese cooking wine. Mix well, then stir in cornstarch water (1 teaspoon cornstarch mixed with 2 tablespoons water) and cook about 1 to 2 minutes until slightly thickened. Turn off the heat.
- Let the eggplants cool enough to handle. Cut each one lengthwise on both sides without cutting through the skin, then cut a pattern into the flesh. Check the skin is intact.
- Spoon the sauce over the eggplants, covering all exposed flesh completely.
- Return to the oven for 6 to 8 minutes. Garnish with chilies and cilantro and serve with white rice or eat straight away.
Summarized from Souped Up Recipes's video. Watch it for the details.
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GarlicOnionBell pepperRed onionEggplantSoybean
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