Sabrina brewed eggplant -- French Blue Ribbon cooking(sa bu li na niang qie zi fa guo lan dai chu yi )

Sabrina brewed eggplant -- French Blue Ribbon cooking

Introduction:

"This dish is learned step by step from the book" Fundamentals of French western cuisine "compiled by the French blue belt Culinary Institute, from which we can learn the habits and characteristics of Western food, and at the same time, we can also appreciate the flavor of the so-called real Western food, especially those made by ourselves. I try my best to be faithful to the original book, and try my best to use Western materials, such as eggplant, cheese, butter, etc. the red onion used in the book is replaced by onion, which is also allowed in the book. Of course, most of the materials sold in the American market are western materials, so it's not difficult to organize the materials. Due to the small number of family members, the consumption of main materials should be reduced at my discretion. "

Production steps:

Step 1: cut the eggplant in half, cut three and a half pieces of eggplant with a knife, and draw a diamond pattern on the surface of the eggplant bag, about 5-10 mm deep, leaving one and a half pieces of eggplant for another use;

Step 2: sprinkle a little salt on the surface and brush with olive oil;

Step 3: use a large baking plate, spread sea salt on the bottom of the plate, put the eggplant on the salt, and then put it into the preheated oven to bake for 25 minutes at 200 ° C (392 ° F-400 ℃);

Step 4: at this time, you can free your hand to tear the big tomato and the small tomato, gently scratch six knives on the surface of the tomato, like the shape of rice, then scald it in boiling water for a while, pick it up, you can easily tear off the skin, cut the small tomato into two halves, remove the core and cut it into small pieces;

Step 5: chop the onion, remove from the pot, add 1 + 1 / 2 tbsp olive oil, pour in the onion and stir well;

Step 6: add diced tomato and stir fry slightly;

Step 7: add thyme, dried laurel seasoning and minced garlic;

Step 8: stir fry until all the water evaporates into paste, add 1 / 2 tsp salt, 1 / 4 tsp pepper, 1 / 2 tsp chili powder and 1 tsp parsley, stir fry well;

Step 9: cut the remaining half eggplant into thin slices, set up another pan, add olive oil and fry the half round eggplant slices evenly;

Step 10: take out the baked eggplant;

Step 11: use a scoop or spoon to dig out the bag, about 1cm deep. Do not dig through the bag, and chop the bag slightly;

Step 12: bring the eggplant and tomato sauce to a boil. Add 1 / 2 tsp salt, 1 / 2 tsp pepper, 1 / 2 tsp chili powder, 1 / 2 tsp sugar and 1 / 2 tsp cheese to boil. Stir well

Step 13: fill the tomato sauce with eggplant;

Step 14: cut the tomato into thin slices, place them on the stuffed eggplant alternately with the fried eggplant slices, sprinkle the cheese on the surface, put them back on the baking plate, then put them into the preheated oven, 200 ° C (392 ° F-400 ℃), about 20 minutes, put them into the dish after baking, or sprinkle some parsley crumbs on the surface.

Materials required:

A-big eggplant: 2

A-olive oil: moderate amount

A-big tomato: 1

A-mozzarella mozzarella cheese: 75g

A-basil: 1 teaspoon

B-tomato: 200g

B-onion: 1 / 2

B-garlic: 2-3 pieces

B-thyme: 1 tsp

B-Bay leaf: 1 tsp

B-parsley: 1 tsp

Sea salt: moderate

A-refined salt: appropriate amount

A-pepper: 1 / 2 tsp

A-chili powder: 1 / 2 tsp

B-refined salt: 1 tsp

B-pepper: 1 / 4 tsp

B-chili powder: 1 / 4 tsp

Note: first, herbal seasoning can be selected according to their own preferences; second, the original formula with red onion, also noted that onion can be used instead. 3、 There is no mention of sugar in the original, but when I stir fry the melon and tomato sauce, I add an appropriate amount of sugar to taste better.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sour and salty

Chinese PinYin : Sa Bu Li Na Niang Qie Zi Fa Guo Lan Dai Chu Yi