STEP 1/16
Prepare the half-dried eggplants
STEP 2/16
Wash it in water, remove the top, and prepare it.
STEP 3/16
Cut it into bite-size pieces
STEP 4/16
Put half-dried eggplants in an oven container
STEP 5/16
Remove the root of the red onion to make the onion fall off easily.
STEP 6/16
I'll remove the bottom part of the onion and prepare it
STEP 7/16
I'll cut it in a width similar to the thickness of the eggplant
STEP 8/16
Mix the red onion and half-dried eggplant well in the oven container.
STEP 9/16
Sprinkle some basil oil.
If you don't have basil oil, you can spray it with orilbe oil and mince the basil and mix it.
STEP 10/16
I'm going to season it a little bit with cephalitis
STEP 11/16
Add lemon juice
STEP 12/16
I prepared peccorino cheese to enhance the flavor
If you don't have it, you can replace it with other Parmesan cheese.
STEP 13/16
Grind it with a cheese grater and put it on top.
STEP 14/16
Grind the cheese and cook for 30 minutes in a preheated oven at 180 degrees when ready.
STEP 15/16
It's cooked at 180 degrees for 30 minutes.
The outside is slightly crispy, but the inside is moist with moisture and basil oil from red onions.
STEP 16/16
It looks moist inside and looks good to eat with bread.
If you like tomatoes, I think it will taste better if you add tomatoes and bake them in the oven.
It is better to bake in the oven at low temperatures for a long time. http://blog.naver.com/imsckim/221076831049