Garlic-Roasted Eggplant (Grilled Sichuan-Style)

蒜蓉烤茄子

Garlic-Roasted Eggplant (Grilled Sichuan-Style) — SichuanChengdu home cooking.

Ingredients

• Chinese eggplant
• garlic
• chili oil with sediment
• light soy sauce
• scallion

Instructions

1. 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)
2. Place cut-side up on a foil-lined baking sheet. Roast 20 minutes until skin wrinkles, flesh collapses, and edges char lightly. (Skin deeply wrinkled; flesh bulges outward and feels very soft when pressed)
3. 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. (Paste glistens with oil and holds together without separating)
4. Carefully scoop out roasted flesh, leaving 3-mm shell intact. Mash lightly with fork, then fold in sauce mixture. (Mixture turns pale purple-gray and becomes cohesive but not pasty)
5. Mound mixture back into shells. Broil on high for 2 minutes until top bubbles and edges crisp. (Top develops golden-brown speckles and slight blistering)