Wipe the eggplant clean and slice them in half lengthwise. With the tip of a knife, score the flesh deeply in a diamond cross-hatch pattern by making several long cuts, cutting at a steep angle, and then rotating the eggplant to make another set of similar cuts. This step helps the eggplants to absorb the oil and seasonings.
In a small bowl, mix oil with salt, light soy sauce and Chinese five spice powder.
Heat oven to 210 degree C. Then brush 1/2 of the oil mixture on the surface and then roast for 15 minutes. Take out and brush the remaining oil mixture. Continue roasting for another 15 minutes until the eggplants become soft and the edges are slightly curly.
Prepare the garlic
Smash garlic cloves and then finely chop. Mix with 1 tablespoon of oil, 1/4 teaspoon of Chinese five spice and pinch of salt.
Take the eggplants out and spread the garlic evenly on the surface. We have another option here, you can fry the garlic on low heat until slightly browned if you don’t like the taste of fresh garlic. Roast for 10 minutes again.
Sprinkle chopped green onion and serve hot. If you want a spicy taste, add fresh chopped pepper or your favorite chili sauce.