Name: Eggplant and minced beef sauce spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5 people
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

March 24, 2019

Eggplant and minced beef sauce spaghetti

Persons

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.

June 26, 2018

Eggplants and Bean sprout pasta sauce

Eggplants and Bean Sprout Pasta Sauce

Persons

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.

June 3, 2018

Sweet and spicy eggplant – asian style

Persons

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.

April 28, 2018

Chicken and eggplant stir-fry

Persons

Ingredients

650g boneless, skinless chicken breast - cut into bite sizes
6 tbsp flour (approx) to coat the chicken
2 eggplants (about 500g) - cut into bite sizes

- Ingredient A -

1 dried chili
4 tbsp apple cider vinegar
4 tbsp soy sauce
35g brown sugar
2 tbsp cooking white wine
2 tbsp mirin
100ml water

Instructions

1. In a skillet, heat 2 tbsp vegetable oil and fry eggplants stirring often, until evenly cooked and lightly browned. Transfer to a plate lined with a paper and set aside.
2. Toss the chicken in the flour to coat, shake off any excess. In the same skillet, add chicken and fry them until chicken is no longer pink. Put the eggplants back to the skillet, add the ingredient "A" to season, continue cooking. Bring it to boil and, once it is boiling, reduce the heat to low and simmer about 5 mins.

March 24, 2018

Ground beef and eggplant curry

Ground beef and eggplant curry - pressure cooker

Persons

Ground beef and eggplant curry - pressure cooker

Ingredients

2 eggplants (about 500g) - cut into 1cm cubes
2 garlic cloves - finely chopped
650g ground beef
1 onion - cut into 1cm cubes

- Ingredient A -

1 tsp kosher salt
1 tsp garlic powder
1 tsp ginger powder
1 tbsp balsamic vinegar
1 tsp bouillon Beef or bouillon cubes, beef
460g water

- Ingredient B -

140 to 150g Japanese curry roux
1 tbsp curry powder
1 tbsp soy sauce
sash of salt to taste

Instructions

1. In a pressure cooking pot , heat 1 tbsp vegetable oil and fry the garlic until fragrant. Add onion and eggplants, cook until wilted. Add ground beef and continue stir frying about 2 mins.
2. Add all the ingredient A and secure the pressure cooker lid. Bring pressure to high over medium heat. Once at high pressure, then reduce the heat to low and cook for 10 minutes.
3. Remove the pressure cooker from the heat and let the pressure come back down naturally, for about 15 minutes.
4. Remove the lid and add ingredient B. Stir until melted in. Adjust the taste, adding more salt if you like.
Serve with hot steamed rice!

March 3, 2018

Pasta sauce with white eggplant and leek

Persons

Pasta sauce with white eggplant and leek

Ingredients

4 garlic cloves - finely chopped
2 white eggplant (about 750g) - roughly chopped
1 leek - roughly chopped

- Ingredient A -

1 tbsp mirin
2 tbsp soy sauce
2 tbsp white sesame
2 tbsp olive oil
1 tsp gochujang
1 tsp or more kosher salt
1 tsp garlic powder
dash of sugar to taste
100g sour cream
500g any your favorite pasta

Instructions

1. In a frying-pan, heat 1 tbsp oil and fry the garlic until fragrant. Add white eggplant, leek and saute until wilted. Let it cool and set aside.
2. Add the cooked vegetable from #1 into your food processor and process until smooth but not too much.
3. Transfer the vegetable mixture into your frying-pan and heat them up. Add the ingredient A and simmer for about 1 to 2 mins. Add sour cream to finish.
Serve with pasta of your choice!