Sabrina Stuffed Eggplant-french Le Cordon Bleu Cooking
1.
Cut the eggplant in half, use a knife to make a diamond-shaped net pattern on the surface of the eggplant sac with a knife, about 5-10 mm deep, save one and a half eggplant for another use;
2.
Sprinkle a little salt on the surface and brush with a layer of olive oil;
3.
Use a large baking pan, spread sea salt on the bottom of the pan, put the eggplant on top of the salt, and bake it in the preheated oven for 25 minutes at 200°C (392°F--400 degrees);
4.
At this time, you can free up your hands to tear the large tomatoes and small tomatoes. Gently make six knives on the surface of the tomatoes, like a rice shape, and then blanch them in boiling water for a while. Pick them up and peel off the small tomatoes easily Cut it in half, remove the core and cut into cubes;
5.
Chop the onion, raise the pan, add 1+1/2 tablespoons of olive oil, add the onion and stir well;
6.
Add diced tomatoes and sauté a little;
7.
Add thyme, laurel seasoning and minced garlic;
8.
Stir-fry until all the water has evaporated into a paste, add 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp chili powder and 1 tsp parsley, and stir-fry evenly;
9.
Cut the reserved half of eggplant into thin slices, raise a saucepan, add olive oil and fry the half-round eggplant slices evenly;
10.
Take out the roasted eggplant;
11.
Use a digging spoon or a large spoon to dig out the inside of the sac, about 1 cm deep, never dig through, and chop the sac a little;
12.
Bring to the pan, pour the eggplant sacs and the fried tomato paste into the pan, add 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp chili powder, 1/2 tsp sugar and 1/2 Put the cheese into the pot and cook, and stir well
13.
Fill the eggplant with just fried melon sac and tomato sauce;
14.
Cut the big tomatoes into thin slices, and arrange them alternately with the fried eggplant slices on the stuffed eggplant, sprinkle cheese on the surface, put it back on the baking tray where the eggplant was just baked, and put it in the preheated oven, 200° C (392°F-400°C), about 20 minutes, after baking, put it in a dish, or sprinkle some parsley on the surface.
Tips:
1. Herbal seasonings can be selected according to your own preferences;
2. The original formula uses shallots, and it is also indicated that it can be replaced by onions.
3. The original text does not mention sugar, but when I stir-fry melon sacs and ketchup, I add appropriate amount of sugar to flavor it, and I feel that the taste will be better.
