Chen Mo's seasoning for grilled eggplant completely inherits the characteristics of lamb skewers and oysters: simplicity.
The eggplant, split with a knife, is first brushed with oil, partly to increase the temperature and also to prevent the eggplant flesh from charring.
After brushing with oil, brush on a layer of soy sauce, then it's exactly like the raw garlic sauce for oysters—a spoonful is scooped onto the eggplant flesh and spread out with the back of the spoon.
Once that's done, the areas of eggplant flesh covered with garlic are already starting to smoke. Finally, sprinkle some sesame seeds and chili powder for flavor and a garnish, followed by a pinch of scallions.
Perfect!
Chen Mo quickly pulls the eggplant off the grill by holding the corner of the bottom, landing it steadily in a disposable plate.
"Doing it this way indeed saves a lot of trouble, and the serving speed has also increased significantly," Chen Mo thought to himself.
