Eggplant & Eel with Garlic Recipe (蒜香茄子鰻魚)
Ingredients
- 3 eggplants (621g)
- 396 g frozen grilled eel
- 3 whole of garlic
- 20 g capers
- 3 green onions
- A dash of sesame
Instructions
- Cut eel into pieces.
- Cut green onion into pieces.
- Grind the garlic into minced. Add one cup of oil and fry the garlic on low heat until it turns golden. Put them aside.
- Wash the whole eggplant. Brush garlic oil that was used to fry the garlic earlier on to the surface of the eggplant. Steam for about 8 minutes on high heat.
- Cut each eggplant into half (but don’t break them into two). Take away half of the eggplant meat and put the garlic minced into.
- Mix up the eel, green onion, capers , eggplant meat and 1 tbsp of garlic minced and fill up the eggplant. Add one more layer of minced garlic and sprinkle sesame on the top.
- Preheat the oven for about 400F and bake for 15 minutes. Serve.
Notes
Don’t put too much oil inside the eggplant when you put the garlic minced inside. After you put all the ingredients inside the eggplant, add ½ tsp of garlic oil on the top of each eggplant.