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Sabrina Brewing Eggplant - French Blue Ribbon Cooking

2024-04-18 16:44:49 609

This dish is learned step by step from the book "Fundamentals of French Western Cuisine" compiled by the French Blue Ribbon Culinary Academy, learning the habits and characteristics of Western cuisine, and also experiencing the so-called true flavor of Western cuisine, especially those made by oneself. I try my best to be faithful to the original work and use Western ingredients such as eggplant, cheese, butter, etc. The materials used in the book, such as red onions, are replaced with onions. The book also indicates that it is allowed. Of course, most of the materials sold in the American market are from Westerners, so it is not difficult to organize the materials. Due to the small number of family members, I have decided to reduce the amount of main materials used at my discretion.

Details of ingredients

A-large eggplantTwo
A-Large Tomatoes1 unit
A-Mozzarella Cheese75 grams
A-Basil1 small spoon
B-Tomatoes200 grams
B-Onion1/2 pieces
B-Garlic2-3 pieces
B-Thyme thyme1 small spoon
B - Bay Leaf1 small spoon
B - Parsley1 small spoon
A-Pepper powder1/2 spoon
A-chili powder1/2 spoon
B-refined salt1 small spoon
B-Pepper powder1/4 spoon
B - Chili powder1/4 spoon

Technique

difficultyintermediate
workmanshiproast
tasteAcid saltiness
timeThree hours

Steps to make Sabrina Brewing Eggplant - French Blue Ribbon Cooking

1. Cut the eggplant in half and use a small knife to draw diamond shaped patterns on the surface of the eggplant pouch, about 5-10 millimeters deep. Leave one and a half pieces of eggplant for another use;
2. Sprinkle a little salt on the surface and brush with a layer of olive oil;
3. Use a large baking tray with sea salt on the bottom, place the eggplant on top of the salt, and then bake in a preheated oven for 25 minutes at 200 ° C (392 ° F -400 ° C range);
4. At this point, you can free up your hands to tear the large and small tomatoes. Gently cut the surface of the tomatoes six times, like a rice shaped shape. Then, blanch them in boiling water for a moment, pick them up, and the skin can be easily peeled off. Cut the small tomatoes horizontally in half, remove the pit, and dice them;
5. Chop the onions, bring them to the pot, add 1+1/2 tablespoons of olive oil, pour in the onions and stir fry well;
6. Add diced tomatoes and stir fry slightly;
7. Add thyme, dried laurel seasoning, and minced garlic;
8. Stir fry until almost all the water evaporates into a paste, add 1/2 teaspoon of salt, 1/4 teaspoon of pepper powder, 1/2 teaspoon of chili powder, and 1 teaspoon of parsley, stir fry evenly;
9. Cut the remaining half of the eggplant into thin slices, start a frying pan, add olive oil, and fry the half round eggplant slices evenly;
10. Take out the roasted eggplant;
11. Use a digging spoon or a large spoon to dig out the inside of the bag, about 1 centimeter deep. Do not dig it through and chop the bag slightly;
12. Bring to a boil, pour eggplant pouches and stir fried tomato sauce into the pot, add 1/2 teaspoon of salt, 1/2 teaspoon of pepper powder, 1/2 teaspoon of chili powder, 1/2 teaspoon of sugar, and 1/2 of cheese into the pot, stir well
13. Fill the tomato sauce with freshly stir fried melon sacs into the eggplant;
14. Cut the large tomatoes into thin slices and place them on top of the filled eggplant, alternating with the fried ones. Sprinkle cheese on the surface and put it back on the baking tray where the eggplant was baked. Then, place it in a preheated oven at 200 ° C (392 ° F -400 ° C range) for about 20 minutes. After baking, place it on a plate and sprinkle some parsley shreds on the surface.