そうめん（きゅうりとツナ缶と塩昆布のそうめん）｜あさごはんチャンネルさんのレシピ書き起こし
あさごはんチャンネル Time required : 10minutes
Patuljan Imam Bayurdu ｜ SHIMA's Simple Cooking TV / Simple Cooking's Recipe Transcription
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Ingredients
- eggplant : Two
- onion : 1 piece
- Shishito : 4
- Canned tomatoes : 1/2 can
- garlic : 2 pieces
- Olive oil : 50cc
- water : 100cc
- sugar : 1 tsp
- salt : 1/2 tbsp
- parsley : Appropriate amount
Time required
50minutes
Procedure
-
1)
Prepare the material
00:17
Peel the eggplant with a peeler in a vertical stripe pattern. After making a vertical cut, make salt water (outside the amount) and soak for 30 minutes.
Finely chop the garlic and slice the onion. -
2)
Make the sauce
01:23
Heat the oil in a frying pan and fry the chopped garlic over medium heat. Add onions and fry until golden brown. Add canned tomatoes, sugar and salt and heat over low heat.
-
3)
Add eggplant and green pepper to the sauce
02:16
After wiping off the water from the eggplant, put it in a frying pan with sauce along with the green pepper. Add water, cover and steam over low heat until the eggplants are tender.
-
4)
Arrangement
02:51
Place the eggplant on a plate and fill the notch with the sauce. Put the green pepper on it and sprinkle with parsley to complete it.
Point
・ It's so delicious that the monk faints. A recipe for Turkish food Patuljan Imam Bayurdu, which means.
・ The harmony of eggplant steamed with salty, sour, and slightly sweet umami sauce is addictive.
・ It is also recommended to keep it in the refrigerator and cool it in the refrigerator.
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