Oven Baked Chinese Eggplant with Garlic Cumin Sauce Recipe (with Video)

1. Preheat oven to 400°F (200°C).
2. Wash the eggplants and pat them dry. Brush a thin layer of oil on the skin of each eggplant.
3. Line a baking sheet with aluminum foil. Place the eggplants on the baking sheet and bake at 400°F for 20 minutes. Flip them once after 10 minutes.
4. Heat 2 tablespoons of oil in a small pan until hot.
5. In a small bowl, add minced garlic. Then pour the hot sizzling oil over the minced garlic.
6. Add soy sauce, oyster sauce, sugar, cumin powder, red chili, and salt to the same bowl. Mix until well combined.
7. Remove the eggplants from oven after they are done baking. Cut them open length-wise with a small knife. Make sure to not cut through the bottom.
8. Evenly spread the prepared garlic cumin sauce over the inside of the eggplant.
9. Return the eggplants back to the oven and bake for another 6-8 minutes at 400°F.
10. Sprinkle some chopped scallion on top for garnish and serve the eggplants hot with a bowl of white rice.
11. Enjoy!