Hoto Nabe ｜ Recipe transcription by Daichi & Yuna and
Daichi & Yuna and Time required : 30minutes
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茄子のファルシ｜オテル・ドゥ・ミクニさんのレシピ書き起こし
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材料
- Eggplant (large) : 1 piece
- 牛ひき肉 : 200g
- 玉ねぎ : 100g
- にんにく : 1片
- パセリ : ひとつかみ
- オリーブ : 6個
- 塩 : 適量
- コショウ : 適量
- オリーブオイル : 適量
- 粉チーズ : 適量
所要時間
60分
手順
-
1)
Prepare
01:32
Cut off 1/3 of the eggplant vertically and cut out the larger one.
Cut the hollowed out part and the cut off part of the eggplant into small pieces.
Finely chop the onions, garlic and parsley.
Apply olive oil to the bottom of the baking dish and the surface of the larger eggplant.
Warm the oven to 200 ° C. -
2)
Fry vegetables
04:15
Heat a frying pan and add olive oil.
Add onions, garlic and finely chopped eggplant and fry over high heat.
Add salt and pepper, fry for about 5 minutes and cook well.
After frying, transfer to a bowl or the like and remove the heat. -
3)
Match the ingredients
06:22
Add minced beef, parsley, olives, salt and pepper to 2 bowls that have been cooked and mix the whole.
Pack the ingredients in the eggplant. -
4)
加熱する
08:01
Place 3 in a baking dish and heat in an oven at 200 degrees for 30 minutes.
Remove the eggplant from the oven, sprinkle with grated cheese and heat again in the oven at 200 degrees for 10 minutes.
Point
・ By applying olive oil to the surface of the eggplant, it will be easier to cook.
・ If you want to cut and serve after baking, sprinkle the broth on top.
・ If the eggplant skin is hard, make a cut in the skin in advance to make it easier to eat.
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