冷しゃぶ（ナスと豚ばら肉の冷しゃぶ）｜低糖質食堂 / masaさんのレシピ書き起こし
Low-carb restaurant / masa Time required : 25minutes
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Eggplant and chickpea stew｜Otel de Mikuni's recipe transcription
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Ingredients
- eggplant : 3 to 4
- 玉ねぎ : 1個
- ニンニク : 1片
- 生姜 : 1片
- 鷹の爪 : 2本
- クミンパウダー : 小さじ1
- ひよこ豆 : 100g
- トマト缶 : 1個
- 塩胡椒 : 適量
- オリーブオイル(ナス用) : 大さじ1
- オリーブオイル(煮込み用) : 大さじ1
Time required
35minutes
Procedure
-
1)
prepare the eggplant
01:10
Cut off the stem of the eggplant.
Roughly chop. -
2)
heat up
02:16
Heat olive oil (for eggplant) in a frying pan.
Add the eggplants and sauté over high heat for about 3 minutes until golden brown.
Remove to bat.
Add olive oil (for stewing) and heat over high heat.
Add onions, garlic, ginger, cumin powder, and hawk's claws and fry.
Add chickpeas and canned tomatoes.
Put the eggplant back in and heat through.
Sprinkle with salt and pepper and bring to a boil.
Cover with a lid and simmer for 20 minutes on medium heat.
Point
・The amount is for 4 people.
・Chop the onion, garlic and ginger.
・In step 2, raise the temperature of the frying pan until it makes a sound when the eggplant is added.
・In step 2, do not overturn the eggplant.
・During step 2, stir-fry the eggplants over high heat to prevent oil from entering.
・I used white pepper for the salt and pepper, but you can also use black pepper.
・In step 2, if the eggplant is not very moist, add water (not listed) to the canned tomato and heat over high heat.
・Add salt and pepper to your liking to adjust the taste.
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