Isaki tapnado sauce
Hold the skin down firmly with your hands or chopsticks to prevent it from bent. The fresher the fish, the more likely it is to curl up.
How to make it
1
Divide eggplant vertically into 6 equal parts and sprinkle with an appropriate amount of salt. Fry until hot oil reaches golden brown.
2
Add fried eggplant, cubed fruit tomatoes, and [A] seasonings to mix and mix.
3
Sprinkle some salt and pepper (not included) on the seaweed and cook 1 tablespoon of olive oil (not included) in a heated frying pan.
4
Once the skin is browned thoroughly, turn it over and spread about 1 tablespoon of tapniard sauce.
5
Once the back of the sea urchin is cooked, remove it on a plate, add [2], sprinkle it with Italian parsley and finish.
Ingredients: 2 dishes
-
- Eggplant
- 1 bottle
-
- salt
- Appropriate amount
-
- Fruit tomato cubes
- 1/2~1
-
[A]
- Balsamic Vinegar
- 1 tablespoon
-
-
Olive Oil
Ardoino Extra Virgin - 1 tsp
-
Olive Oil
-
- Lemon juice
- 1/2 tsp
-
- Chop garlic
- 1/2 tsp
-
- Italian parsley chopped
- 1 tsp
-
- Sliced basil
- 1 piece
-
- salt
- Small amount
-
- Isashi
- 2 slices
-
- TapNard Sauce
- 2 tbsp
-
- Italian parsley for finishing, minced
- Appropriate amount
[PR]
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