Grilled eggplant with scallion oil

Method

1. 1 Wash the eggplant thoroughly, leave it whole, and make a few incisions in the skin.
2. 2 Grill the eggplant over charcoal or in the oven for 20 minutes, or until the skin is charred and the flesh is tender.
3. 3 Peel the eggplant, tear it into long strips, and arrange them on a plate.
4. 4 Heat the oil and pour it into a bowl of finely chopped scallions to make scallion oil.
5. 5 Drizzle the fried shallots over the eggplant, sprinkle with crushed roasted peanuts, and pour the garlic chili soy sauce over it.

With an appliance

• Air fryer 29 min

  Change step 2: spray a thin layer of oil on the tomatoes, run the steamer at 235 degrees for 14 minutes and flip at the 7th minute; the flesh will soften sooner, about 6 minutes, but larger tomatoes will need to be divided into batches and will have a milder smoky flavor.