• グリーンカレーそうめん

考案 00分

Baked Eggplant and Tofu Gratin with Tomato Sauce

The tender Japanese eggplant mixed with tomato sauce, giving a savoury and rich flavour.

Ingredients (2-3 servings)

Japan Royma Mini Eggplant
2-3 pieces
Firm Tofu
1 pack
Shimeji Mushroom
1/2 pack
Tomato Sauce
1 pack
Salt
1/2 teaspoon
Olive Oil
1 tablespoon
Butter
10 grams
Wheat Flour
1 tablespoon
Chicken Powder
1/2 tablespoon
Melty Cheese
Appropriate

Oisix Item

Japan Royma Mini Eggplant

Directions (approx. 25 minutes)

  1. Cut the eggplants into bite-sized pieces and stir-fry until fully cooked.
  2. Heat the butter in a frying pan, add the shimeji mushrooms and stir-fry over medium heat for about 1 minute.
  3. Make white sauce. Add milk (by three separate batches) and wheat flour, mix until smooth and then add chicken powder. Heat over medium heat for 2 minutes and mix well until the mixture is sticky and thickened. 
  4. Cut the tofu into bite-sized blocks, heat in a 500w microwave without covering plastic wrap for 1 minute, then drain off the water.
  5. Pour the white sauce from step (3) and tomato sauce over the tofu, add eggplants. Put in a toaster or oven and bake until the surface turns golden and enjoy.