• グリーンカレーそうめん

考案 00分

Miso Glazed Eggplant in Western Style

Charred eggplant brushed with a savoury miso glaze; it gives an appealing mouthfeel.

Ingredients (1 serving)

Japanese Eggplant
1
Minced Pork
50 grams
Tomato
1
Bolognese Sauce
70 grams
Honwakatou
1 tablespoon
Shredded Cheese
40 grams
Cooking Wine
2 teaspoons
Miso
1 tablespoon
Olive Oil
Appropriate
Salt
Appropriate
Parsley
Appropriate

Food Market Item

Japanese Danshaku Potato

Directions

  1. Heat a frying pan with 1 teaspoon of olive oil, then add minced pork, salt and stir-fry thoroughly.
  2. Stir-fry until fragrant then add cooking wine.
  3. Add bolognese sauce, Honwakatou and miso, and bring to a boil.
  4. Peel the eggplant in stripes, leaving even intervals around the perimeter.
  5. Heat the frying pan with 4 tablespoons of olive oil, add eggplant and fry until it turns golden in colour.
  6. Cut the tomato into slices and place over the eggplant, drizzle the sauce prepared from step (3) over and sprinkle with shredded cheese.
  7. Place the eggplant in an oven at 200°C and roast for 10 minutes.
  8. Sprinkle with parsley and enjoy.