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焼き浸し（なすの焼き浸し）｜元気ママキッチンさんのレシピ書き起こし

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Cheerful mom kitchen

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Ingredients

eggplant : 4
オリーブオイル : 適量
だしの素(液体) : 適量
新生姜 : 適量

Time required

15minutes

Procedure

1) make preparations 00:20
Spread aluminum foil on the baking sheet of the fish grill.
Wash the eggplant with water, wipe off the moisture, and tear off the stem by hand.
Cut off the tip of the stem and cut in half lengthwise.
Make an incision diagonally in the skin and divide it in half horizontally.
2) bake 00:19
Spread olive oil on aluminum foil.
Arrange the eggplant cut side down.
Spread olive oil over the surface of the eggplant.
Grill for 12 minutes on the fish grill.
3) make pickle juice 03:00
Dilute the dashi stock with water (not listed) as indicated on the product label, and put it in a Tupperware.
Grate fresh ginger and add.
4) 仕上げる 04:54
3に、焼き終えたなすを加え、味を染み込ませたら完成。

Point

・The grilled fish can be replaced with a toaster.
・It is good to use aluminum foil that does not stick easily.
・When making cuts in the eggplant, make enough cuts to half the depth for better penetration of the flavor.
・Noodle soup can be substituted for dashi stock.
・You can eat it as it is, but it goes well with somen noodles.