Eggplant sea urchin gratin
Be careful not to wipe off the water thoroughly when frying eggplants, as oil will splash out. Do not overcook it and use as a guideline to melt the butter.
How to make it
1
(Preparation) Remove the stem, sprinkle salt on eggplants sliced into 5cm wide slices, and place on a colander.
2
After about 30 minutes, wipe off any moisture thoroughly with kitchen paper and fry in oil heated to 170°C to 180°C until fox-colored.
3
Place the eggplants in the order of warm tomato sauce, Parmesan cheese, and fresh sea urchin, and sprinkle with Parmesan cheese. Make four of these.
4
Twice the butter a small portion and bake in an oven at 200°C until the butter melts.
5
Pour lemon juice over 4 and place on a plate. Finish with parsley.
Materials 1 person
-
- 80g eggplant
- 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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