HaoChi 好吃Garlic-Roasted Eggplant (Grilled Sichuan-Style)
蒜蓉烤茄子
Garlic-Roasted Eggplant (Grilled Sichuan-Style) — a Sichuan Chinese recipe, ready in about 30 minutes. Step-by-step instructions with photos.
Total time: 30 min Yield: 2 servings Cuisine: Sichuan Category: Chinese home cooking Quick & EasyVegetarian
Ingredients
- Chinese eggplant
- garlic
- chili oil with sediment
- light soy sauce
- scallion
Instructions
- Preheat oven to 220°C (425°F). Halve eggplants lengthwise. Score flesh diagonally in 1-cm-deep crisscross pattern — do not cut through skin. (Flesh opens slightly along cuts, revealing white interior)
- Place cut-side up on a foil-lined baking sheet. Roast 20 minutes until skin wrinkles, flesh collapses, and edges char lightly.
- Meanwhile, finely mince garlic and scallions. Mix with chili oil, light soy sauce, and 5 ml (1 tsp) water to form a wet, fragrant paste.
- Carefully scoop out roasted flesh, leaving 3-mm shell intact. Mash lightly with fork, then fold in sauce mixture.
- Mound mixture back into shells. Broil on high for 2 minutes until top bubbles and edges crisp.
