#Vegetable dishes #pottery #Side dishes #Rice companion #Complimented rice #Popular YouTuber (more than 100,000 registered users) #Over 10,000 views #Easy #Suitable for lunch

焼き茄子（茄子の香味だれ）｜夕方食堂さんのレシピ書き起こし

お気に入りに追加

Evening cafeteria

Number of Subscribers: 30.6万人
Number of View: 4,840.2万回
Number of Videos: 686本

Ingredients

eggplant : 3
ニラ : 2本
ニンニク : 2辺
長ネギ : 5cm
(A) water : 60cc
(A) Soy sauce : 大さじ1と1/2
(A) Oyster sauce : 大さじ1
(A) sugar : 小さじ1強
(A) Chicken stock base : 小さじ1
炒りごま : 適量
糸唐辛子 : 適量
油 : 小さじ1

Time required

20minutes

Procedure

1) prepare the vegetables 00:40
Wash the eggplant and cut off the stem.
Cut the eggplant in half lengthwise and make 3 incisions in the bottom part.
Cut the chives into 5mm width.
Mince the garlic.
Make a vertical cut in the green onion, open the outer part and stack it.
Cut the green onion into strips along the fibers and soak in water (not listed).
2) make seasoning mix 02:56
Put (A) in a container and mix.
3) heat up 03:30
Heat the frying pan.
Add oil and fry the eggplant cut side down.
When the eggplant absorbs the oil, turn it over and brown it.
Flip the eggplant while cooking.
Add garlic and fry.
Add chives and 2 and bring to a boil.
4) 盛り付ける 05:32
お皿に3を盛る。
長ネギ、糸唐辛子を乗せる。
炒りごまを散らして完成。

Point

・You can use the eggplant without cutting off the stem.
・You don't need to use salt water to remove the bitterness from the eggplants, as the bitterness will disappear after baking.
・If you don't have enough oil, add it while frying the eggplant.
・It is also ideal as a side dish for lunch boxes.
・It is a dish that goes well with rice.