Eggplant spaghetti tomato sauce
The method to remove eggplant bitterness in Italian is to sprinkle salted and place it in a flat colander for 20 to 30 minutes. It's more delicious than soaking it in water like in Japanese cuisine. The tomato sauce made with fried eggplant is rich. Mozzarella cheese should be turned off before adding it to the heat, as it does not damage the flavor. Remaining heat is sufficient. A special recipe taught by Chef Kataoka.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Cut the eggplant into 3cm thick slices and sprinkle with salt for 20-30 minutes, wipe thoroughly with oil at 170-180 degrees until golden brown.
2
Cut the tomatoes into 8 equal parts, and cut the bacon into 5mm widths. Shred the basil and cut the mozzarella into 1cm cubes.
3
Add olive oil, garlic and leek claws in a frying pan, when they smell, add tomato sauce, water and basil to garnish, then add parsley and fried eggplant to the pan and simmer over low heat for 2 minutes.
4
Sweet the sauce from 4 to 3, turn off the heat, then add mozzarella cheese and garnish with the basil left in the bowl.
Materials 2 people
-
[Boil spaghetti]
- Spaghettidi Czech No.11 Federini
- 160g
-
- Boiled water
- 3000ml
-
- 1% salt content of salted
- 30g
-
- Eggplant
- 160g
-
- tomato
- 160g
-
- bacon
- 40g
-
- Red chili pepper
- 1 bottle
-
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- Chop garlic
- 1 tablespoon
-
- Basic tomato sauce can also be purchased from commercially available
- 80ml
-
- water
- 50ml
-
- basil
- 4g
-
- Mince parsley
- 1 tablespoon
-
- Mozzarella cheese
- 80g
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
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