Garlic-Roasted Eggplant (Grilled Sichuan-Style)

Instructions

1. 1Preheat oven to 220°C (425°F). Halve eggplants lengthwise. Score flesh diagonally in 1-cm-deep crisscross pattern — do not cut through skin.

   划刀防缩

   🔍 Look for 1 分钟 · 1 minute

   Visual: 茄肉沿刀口微张，露出洁白内里Flesh opens slightly along cuts, revealing white interior

   You know it's right when: 刀感微阻——茄皮完好，茄肉已软Knife meets slight resistance — skin intact, flesh yielding

2. 2Place cut-side up on a foil-lined baking sheet. Roast 20 minutes until skin wrinkles, flesh collapses, and edges char lightly.

   烤至塌软

   🔍 Look for High heat 20 分钟 · 20 minutes

   Visual: 表皮深皱；茄肉外鼓，按压极软Skin deeply wrinkled; flesh bulges outward and feels very soft when pressed

   You know it's right when: 边缘转深褐，散发淡淡焦香Edges turn dark brown and smell faintly smoky

3. 3Meanwhile, finely mince garlic and scallions. Mix with chili oil, light soy sauce, and 5 ml (1 tsp) water to form a wet, fragrant paste.

   现剁现拌

   🔍 Look for 2 分钟 · 2 minutes

   Visual: 糊状油润，不析油、不散开Paste glistens with oil and holds together without separating

   You know it's right when: 蒜香猛烈上扬，辛香复合Aroma rises sharply — pungent, warm, and layered

4. 4Carefully scoop out roasted flesh, leaving 3-mm shell intact. Mash lightly with fork, then fold in sauce mixture.

   留壳拌馅

   🔍 Look for 1 分钟 · 1 minute

   Visual: 混合物呈淡紫灰，成团但不糊烂Mixture turns pale purple-gray and becomes cohesive but not pasty

   You know it's right when: 叉子顺滑推进，无大块未拌匀Fork glides smoothly — no large lumps remain

5. 5Mound mixture back into shells. Broil on high for 2 minutes until top bubbles and edges crisp.

   炙烤上色

   🔍 Look for High heat 2 分钟 · 2 minutes

   Visual: 表面浮现金褐斑点，略起小泡Top develops golden-brown speckles and slight blistering

   You know it's right when: 再次响起滋滋声——油开始轻爆Sizzling sound returns — oil begins to pop gently