漬物（きゅうりの生姜甘酢醤油漬け）｜エプロンさんのレシピ書き起こし
apron Time required : 7minutes
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パスタ（ナスとチーズのトマトパスタ）｜Chef Ropia料理人の世界さんのレシピ書き起こし
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Ingredients
- pasta : 80g
- オリーブオイル : 20g
- 丸ナス : 1/2個
- エシャロット : 1/2個
- 塩 : 適量
- トマト缶 : 1缶
- 昆布出汁 : 適量
- モッツァレラチーズ : 適量
Time required
15minutes
Procedure
-
1)
Preparation
01:49
Cut the eggplant into bite-sized pieces by hand.
Slice the shallots. -
2)
stir fry
04:09
Heat the olive oil in a frying pan, lightly stir-fry the round eggplants from step 1, and add the shallots.
Sprinkle with salt and fry over low heat. -
3)
soften
05:10
Add canned tomatoes to 2 and simmer over low heat.
After boiling, sprinkle salt to taste.
Add kombu dashi and mix.
Add boiled pasta and mix quickly.
Turn off the heat and add mozzarella cheese.
Point
・You can substitute onions for shallots.
・If you can't cut round eggplants by hand, you can use a knife.
・In step 2, add the shallots when the round eggplant is saturated with olive oil.
・The round eggplant absorbs olive oil, but it comes out when cooked, so you don't have to add it.
・Boil the pasta.
・By adding kombu dashi, the taste becomes deeper and more delicious.
・Let the mozzarella cheese melt lightly with residual heat.
・ After serving on a plate, you can sprinkle olive oil (not listed) if you like.
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