This is aubergine sandwiched meat balls that I made with minced meat leftovers. Whenever I make hambergu or gyoza, I keep the meat leftover frozen so that I can use it for another dish.
You need to flour over the sliced aubergine in order to minced meat to stick. I saute in olive oil then cooked with mirin and soya sauce.
「茄子のハサミ焼き」これはナスにハンバーグのたね残りを挟んだもの。餃子のタネでも美味しくできそうだ。スライスしたナスに小麦粉をまぶしてタネがくっつくようにする。フライパンにオリーブオイルをひき、両面に焼き色が付いたら、みりんと醤油で味を絡める。
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