- eggplant : Two
- ごま油 : 大さじ1/2
- water : 200ml
- 塩 : 小さじ1
Add salt to water to make salt water. Cut off the calyx of the eggplant, cut it in half vertically, and make a diagonal cut in the skin. Soak the eggplant in salt water for 5 minutes to remove the lye.
Arrange the eggplants in a cold frying pan, sprinkle with sesame oil, and entangle the eggplants in the frying pan. Cover with the skin down and bake on medium heat for 3-4 minutes.
Remove the lid, turn it over, and bake until the cut end is browned. Serve in a bowl and eat with your favorite sauce.
・ Introducing a method that can solve all the problems of high calorie and oil splash when baking eggplant in a frying pan by sucking a lot of oil.
・ Even with a small amount of oil, it is baked juicy and there is no oil splash.
・ Although it is healthy, it is smooth, soft and has a rich oily taste.
・ The ingredients are for 2 people.
・ As a guide, the ratio of salt water is 1 teaspoon of salt to 200 ml of water.
・ By removing the lye from the eggplant with salt water, the water contained in the eggplant can be drawn out.
・ When the eggplant is steamed, it can be cooked softly in a short time by making good use of the water in the eggplant, so it is recommended to remove the lye with salt water.
・ When baking, if you bake with the cut end facing down, you will absorb a lot of oil, so bake from the skin.
・ After heating in step 2, steam without opening the lid until 3 to 4 minutes have passed. If you remove the lid, the temperature of the frying pan will drop and you will not be able to steam it well. Also, when the lid is removed, water droplets on the lid will fall on the frying pan, causing oil to splash.
・ There are many variations in how to eat, and the recipe is fun to arrange.
・ The first variation is to sprinkle an appropriate amount of dried bonito, an appropriate amount of grated ginger, an appropriate amount of green onion (cut into small pieces), and an appropriate amount of soy sauce on the baked eggplant.
・ For the second variation, mix 1/2 tablespoon of miso, 1/2 tablespoon of honey, and an appropriate amount of grated ginger and apply to the baked eggplant.
・ The third variation is to sprinkle an appropriate amount of okonomiyaki sauce, dried bonito flakes, pickled ginger, and mayonnaise on the baked eggplant.