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Boiled eggplant | Transcript of the recipe from the evening cafeteria

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Evening cafeteria

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Ingredients

eggplant : 3
生姜スライス : 2枚
水 : 100㏄
(A) Mentsuyu : 大さじ2
(A) Sugar : 小さじ1
(A) Mirin : 小さじ2
(A) Vinegar : 適宜
(A) Element of glass soup : 小さじ1
ごま油 : 小さじ2
ピュアオリーブオイル : 大さじ1.5
葱 : 適宜
いりごま : 適宜

Time required

15minutes

Procedure

1) Cut the material 01:06
Cut the eggplant in half and make a diagonal cut. Slice 2 pieces of ginger.
2) Mix seasonings 01:37
Put (A) seasoning in a bowl and mix.
3) bake 02:08
Put sesame oil and pure olive oil in a frying pan, heat and bake from the inside of the eggplant. Turn it over in about 10 seconds and bake the skin. When both sides are browned, add the seasoning and ginger from step 2 and simmer over low medium heat to soak in the flavor. Reduce heat to low and simmer for 1 and a half minutes with a lid. At the end, let the skin soak in the taste.
4) 盛り付け 04:15
一旦冷ました茄子を皿に盛り付け葱といりごまをかければ完成。

Point

・ At the stage of baking 3, the eggplant should be a little hard. Soak the oil on both sides.
・ It is delicious to eat immediately after completion, but transfer it to a tapper and wrap it softly until the heat is removed. When the heat is removed, cover it and let it sit in the refrigerator for 1 hour to make it even more delicious.
・ If you use the green onions by cutting the blue part into thin strips, the color will improve.