Tantan Eggplant ｜ kattyanneru / Katchanneru's recipe transcription

ボウルに(A)を入れ、混ぜ合わせる。

Cut off the calyx, put a knife in the vertical direction, and cut the eggplant in half.
Make a diagonal cut on the surface and cut into half-moons with a width of about 2 cm.
Expose to water to remove lye.

豚こま肉は、5mm～1cm幅ほどに細かく刻む。

Heat the vegetable oil in a frying pan and fry the pork meat over medium heat.
Sprinkle with salt and pepper, lightly season, and once cooked, remove to a plate.

Drain the eggplant and put it in the frying pan of 4. Add the salad oil and let the oil blend into the whole eggplant.
When the oil has become familiar with the eggplant, bake it on medium heat for 2 minutes with the skin side down.
When the skin is burnt, return the eggplant and bake for another 2 minutes.

When the eggplant is cooked, turn off the heat and add the pork meat of 4 and mix the whole.
Pour in the seasoning from 1 while mixing well, and fry over medium to high medium heat.
When thickened, serve on a plate.
Sprinkle with chili oil or sesame oil if you like, and sprinkle small onions and sesame seeds all over.
Finally, add the thread-cutting pepper to your liking, and it's done.