When it comes to cooking, I find nothing simpler than Western home cooking --- everything is cut, cut, put in a baking tray, add spices, pour some oil and juice, and throw into the oven to bake --- vegetables and meat can be processed according to the rules. As for whether it tastes good or not, it depends on personal taste. Less seasoning and less stir-frying, should be more able to retain the original taste and nutrition of the food bar. Like todays eggplant, from a recipe, it is simply stir-fried, brewed into eggplant rolls, baked in an oven, the key to seasoning is mint, olive oil and cheese powder. From the point of view of Western food, this dish is a little Mediterranean style; from the perspective of Chinese food, hey hey, it is just a "spicy eggplant". As for the difference, its not bad to turn pepper into sweet pepper, otherwise the whole roll is stuffed into your mouth and you cant hold it hot. The original formula did not add sugar, that is to let people taste the "acid or not". Its really very acid, so if you cant hold the "acid", add some sugar.
1. Should eggplant slices be salted first? The cured eggplant tastes good, and the non-cured eggplant tastes soft and rotten. The non-cured eggplant tastes better than the cured eggplant; however, the cured eggplant is easier to roll up, and if not cured, it needs thinner slices to roll up easily.
2. The time and temperature of baking should be adjusted according to the temper of your oven.
3. Without cheese powder, you can also call it "brewed eggplant" instead of "cheese".
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