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Dans la lune

November 25, 2017

Eggplant gratin

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Eggplant gratin

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4
Eggplant gratin

Ingredients

  • 2 large eggplant (370g x 2) - cut into half lengthwise
  • 2 garlic cloves - finely chopped
  • 1 onion - finely chopped
  • 350g ground beef
  • - Ingredient A -
  • 1/2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp balsamic vinegar
  • 1/2 tbsp olive oil
  • - Ingredient B -
  • 1 tsp katakuriko / potato starch
  • 1 tbsp water
  • Grated cheese - as much as you like

Instructions

  • 1. Scoop the middle of the eggplant out leaving about 1 cm around the sides. Chop the scooped out eggplant and set aside.
  • 2. In a frying pan, heat the oil and fry the garlic until fragrant. Add onion and stir, add ground beef and stir. Add the scooped out eggplant and cook for a few mins. Cover and simmer for about 5 to 10 mins.
  • 3. Un-cover and add all the ingredient A and cook more for about 2 to 3 mins.
  • 4. Dissolve katakuriko in water (B), and pour over the beef mixture and thicken soup. Pre-heat the oven to 190 C degree.
  • 5. Place the eggplant shells sides up on the oven tray, fill them with the filling evenly among the shells. Sprinkle with cheese on top.
  • 6. Bake for 25 to 30 minutes. Remove from the oven and serve hot.
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