Eggplant sea urchin gratin
Be careful when frying eggplant as oil will splash if you don't wipe off the moisture well. Don't overcook it, just wait until the butter has melted
How to make it
1
(Preparation) Remove the stems and cut the eggplant into 5cm slices. Sprinkle salt on the slices and place them on a colander
2
After about 30 minutes, dry thoroughly with kitchen paper and deep fry in oil heated to 170-180°C until golden brown
3
Place the warm tomato sauce, Parmesan cheese, and raw sea urchin on top of the eggplant from step 2, and sprinkle with more Parmesan cheese. Make four of these
4
Add small pieces of butter and bake in a 200°C oven until the butter has melted
5
Pour lemon juice over Step 4 and serve on a plate. Garnish with parsley
Materials 1 person
-
- 1 eggplant (80g )
- 1 bottle
-
- salt
- A little
-
- Fried oil
- Appropriate amount
-
[A]
- Tomato sauce
- 40g
-
- Parmesan cheese
- A little
-
- Raw sea urchin
- 40g
-
- butter
- 4g
-
- For finishing lemon juice
- 1 tsp
-
- For minced parsley
- A little
[PR]
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