Grilled Eggplant
烤茄子
- Prep
- 5 minutes
- Cook
- 20 minutes
- Total
- 25 minutes
- Makes
- 1 pc
Equipment
-
air fryer
Substitutes: Convection oven
- frying pan
Ingredients
- 1 Eggplant
-
1
Spring onion
, to sprinkleAvailable at: Supermercat YangKuang (Barcelona)
Barbecue sauce
- 1 tbsp Cooking oil
- 1 tbsp Garlic , chopped
-
1 tbsp
Chinese barbecue powder
- ⅛ tsp Cumin , ground to powder
- 1 Small chili pepper , adjust to taste
- 1 tbsp Oyster sauce ↳ use vegan version if needed
- 1 tbsp Light soy sauce
Method
-
1
Coat the eggplant with oil and air-fry or cook in the oven with convection setting at 180 °C for 15 minutes.
-
2
Prepare the chopped garlic, stir-fry in hot oil, don't burn the garlic! just as it start to get slightly golden add the chopped chili peppers + barbecue powder + cumin, stir and mix, remove from fire and add 1 tablespoon of oyster sauce + soy sauce, mix evenly.
-
3
Cut the eggplant in half, slice a diamond pattern with the knife on the top part of the halves without piercing the skin or reaching the bottom part and drizzle with the sauce, bake at 180 °C for another 5 minutes, sprinkle with green onions and enjoy.
Notes
- Don't burn the garlic and spices or it will get bitter. Chop garlic coarsely so it doesn't burn in oven.
- Check initial baking time depending on the size of the eggplant, 15 minutes usually works fine for a normal medium sized one.
Source: Found by Sophie on Little Red Book app (Xiaohongshu 小红书). Optimized to taste.