茄子 | Dans la lune

November 19, 2020

Eggplant mapo

Eggplant mapo - Mapo nasu

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Persons

5

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Eggplant mapo - Mapo nasu

Ingredients

2 big eggplants (about 500g) - cut into small cubes
50 to 55ml vegetable oil
1 tbsp sesame oil
1 leek - roughly chopped
400g ground pork
3 garlic cloves - grated
1 thumb of fresh ginger - finely chopped

Ingredient A

50ml cooking sake or white wine
1 1/2 tbsp sweet bean sauce/tenmenjan or 1 1/2 tbsp white miso and 1/2 tsp white sugar
1 to 2 tbsp chili bean sauce / toban djan
2 tsp chinese chicken bouillon powder
1 tbsp soy sauce
1 tbsp sugar
200ml water
1 1/2 tbsp katakuriko/potato starch - dissolve with 3 tbsp water

Instructions

1. In a small bowl, add all ingredient A and mix. Set aside.
2. In a wok, add vegetable oil (~50ml) and 1 tbsp sesame oil. Add eggplants and cook until it softens. Then transfer the eggplants onto a plate and set aside. In the same wok, fry the garlic and ginger until fragrant. Add the ground pork and cook until the meat is no longer pink.
3. Add back the eggplants and cook together with the meat. Then add leek and cook for a few more minutes.
4. Add ingredients A (mixed) and cook for a few minutes.
5. Stir katakuriko/potato starch dissolved with water thoroughly. Thicken the sauce. Bring to a rolling boil again and turn off the heat.
6. Serve with hot steamed rice!

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March 11, 2020

Eggplant and tomato sauce pasta

Eggplant and tomato sauce pasta

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Persons

4

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Eggplant and tomato sauce pasta

Ingredients

2 to 3 tbsp olive oil
2 garlic cloves - finely chopped
1 shallot - finely chopped
1 eggplant - cut into small size square pieces (about 1cm)
50ml cooking sake or cooking white wine
1 canned tomatoes - diced
1 tsp sugar
1/2 tsp fine salt
1 tbsp tomato paste
400g of your favorite pasta
1 tsp fine salt
2 tbsp olive oil
pepper and salt

Instructions

1. In a frying-pan, heat 2 to 3 tbsp olive oil and fry the garlic until fragrant. Add the shallot and stir fry for a few minutes.
2. Add the eggplants and cook until wilted.
3. Add the cooking sake, canned tomatoes, sugar, salt and tomato paste. Bring it to a boil. Once it boils, reduce the heat to low and simmer for about 20min (no need to cover).
4. Add another 2 tbsp olive oil. Add salt and pepper to your taste.
5. Meanwhile boil the pasta according to the packet instructions until al dente, and drain.
6. Add the boiled pasta to the sauce and toss until well coated.
7. Serve into bowls immediately. Top with grated cheese (your choice) as much as you want. Enjoy!

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March 29, 2019

Mung bean noodles with eggplants

Mung bean noodles with eggplants

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Persons

5

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Mung bean noodles with eggplants

Ingredients

1 eggplant (big size) - cut into bite sizes
30g fresh ginger - finely chopped
2 garlic cloves - finely chopped
350g ground beef

Ingredient A

15g doubanjiang
1 tbsp sugar
50g white (cooking) wine or cooking sake
12g oyster sauce
3 tbsp soy sauce
10g sweet bean paste / tian mian jiang
50g water
10g weipa, or chicken stock powder, or japanese komi paste or ajinomoto chicken stock
1 tbsp sesame oil
150g vermicelli bean threads - soak in water for about 1h and cut into about 5cm long

Instructions

1. In a frying-pan, heat 2 or 3 tbsp vegetable oil, and fry the eggplants until lightly soft. Set it aside on the plate.
2. In a bowl, add ground beef, ingredient A and mix. Set aside.
3. In a same frying-pan, add 1 tbsp oil and fry ginger, garlic until fragrant. Add the beef mixture from #2 in one go and cook until the meat is no longer pink.
4. Add the drained vermicelli and cook. Pour the sesame oil to taste.
Serve hot onto the hot steamed rice!

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March 24, 2019

Eggplant and minced beef sauce spaghetti

Eggplant and minced beef sauce spaghetti

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Persons

5

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Eggplant and minced beef sauce spaghetti

Ingredients

1 eggplant (about 300g) - cut into 1cm cubes
2 garlic cloves - finely chopped
2 onion - roughly chopped
350g ground beef
100ml white wine

Ingredient A

2 tbsp tomato paste
1/2 tsp soy sauce
1 beef stock cube (10g)
2 diced tomato can (400g x 2)
2 tsp white sugar
2 tbsp ketchup
a dash of salt
1/2 tbsp maple syrup
250g mozzarella cheese (as much as you want) - cut into small chunks
1 pack of spaghetti or your preferred pasta (500g)
Olive oil to cook

Instructions

1. In a skillet (or cooking pan) add 2 tbsp olive oil and stir-fry eggplants until wilted. Transfer into a plate and set aside.
2. In the same skillet (or cooking pan), heat another 1 tbsp olive oil and fry the garlic until fregrant. Add onion and cook until the onion is wilted.
3. Add ground beef and white wine, cook until the meat is no longer pink.
4. Add the ingredients A and bring it to boil. Cover and simmer for about 30 min.
5. Uncover and and maple syrup, simmer another 10 minutes.
6. About 10 minutes before the sauce is finished cooking, bring a large pot of salted water to the boil then cook pasta according to package directions, check for doneness a few minutes before the suggested cooking time.
7. Take the sauce off from the heat and toss in the cooked pasta. Add mozzarella cheese and lighlty mix together.
8. Sprinkle parmesan cheese over the spagettie and serve straight away.

© 2022 Copyright Dans la lune

June 26, 2018

Eggplants and Bean sprout pasta sauce

Eggplants and Bean Sprout Pasta Sauce

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Persons

5

Eggplants and Bean Sprout Pasta Sauce

Ingredients

2 eggplants (about 500g) - cut into small cubes
250 to 300g bean sprout - roughly chopped
1 onion - roughly chopped

- Ingredient A -

1 tsp fine salt
2 tbsp tsuyu

- Ingredient B -

20g butter
150g sour cream
dash of salt to taste
Any pasta for 5 people (about 500g)

Instructions

1. In a skillet, heat 2 tbsp oil and fry eggplants, onion and bean sprout until wilted. Add ingredients "A" to season. Let it to cool to room temperature.
2. Transfer to your food processor, pulse a few seconds at a time, until smooth or the desired consistency.
3. Transfer the paste mixture into a skillet. Turn the heat to medium-high and bring it to boil, then add butter and sour cream. Mix with boiled (cooked) pasta to serve.

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June 3, 2018

Sweet and spicy eggplant – asian style

Sweet and spicy eggplant – asian style

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Persons

1

Sweet and spicy eggplant – asian style

Ingredients

1 eggplant (about 350g) - quartered lengthways and cut into 1.5cm slices on a diagonal

- Ingredient A -

50g sweet red chili sauce
1/2 tsp fish sauce
1/2 tsp apple cider vinegar
1/2 tsp sugar

Instructions

1. In a medium bowl, add all ingredients A and mix. Set aside.
2. In a skillet, heat a generous amount of oil and fry eggplants, stir continuously until wilted and nicely browned.
3. Immediately transfer the cooked eggplants (still hot) into the bowl from #1 and marinate for at least 30 minutes. Keep in the fridge until you serve.

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