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Eggplant garlic grilled | No waste! Transcription of MAKANAI DOUJYOU's recipe

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No waste! Makanai Dojo (MAKANAI DOUJYOU)

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Ingredients

Eggplant : One
ピーマン : 1個
にんにく : 2片
バター : 適量
かつお節 : 適量
醤油 : 適量
揚げ油 : 適量

Time required

15minutes

Procedure

1) 材料を切る 00:21
Cut the eggplant calyx. Cut it in half vertically, put a hidden knife in it, and divide it diagonally into 5 equal parts. The bell pepper pushes the finger against the calyx and pushes the calyx into the bell pepper. Then cut in half lengthwise and remove the calyx and seeds. After washing with water, divide it vertically into 4 equal parts. Garlic is finely chopped.
2) Fried eggplant 02:55
Heat the frying oil to 160 ° C-170 ° C and fry the eggplant. When it's cooked, raise it to Ami.
3) ガーリックソースを作る 03:52
Melt the butter in a frying pan and add the garlic when bubbles appear. Fry to bring out the scent of garlic.
4) ガーリックソースとなすをあわせる 06:15
3のフライパンに揚げなすを加え良く馴染ませる。
5) ピーマンを揚げて4に加える 06:25
ピーマンを揚げる。火が通ったら4に加えて良く馴染ませる。
6) かつお節を入れる 07:03
Sprinkle bonito flakes and let them blend in well.
7) 盛り付ける 07:29
Serve in the order of eggplant and peppers on a plate, add soy sauce to the garlic sauce, and sprinkle from above. Finally, serve dried bonito flakes.

Point

・ Insert the hidden kitchen knife in step 1 with a width of 5 mm. If you put a hidden knife in it, it will be easier for the fire to pass through and the taste will be more easily absorbed. Garlic can be coarsely chopped.
・ When frying the eggplant in step 2, fry it with the skin down. When fried from the skin, the color of the eggplant becomes bright. Drain the oil well when fried.
・ Since the butter in step 3 is easy to burn, melt it gently over medium heat. It's a good idea to transfer the garlic flavor to butter.
・ Heat about half of the peppers in step 4 in the same way as oiling.