This dish is from the "French Western Cooking Basics" - French Le Cordon Bleu Culinary Academy compiled a book, step by step to learn from the habits and characteristics of Western food, at the same time, but also to appreciate the so-called real Western food flavor, especially by their own concocted. I try to be loyal to the original, take the materials as much as possible to use Western materials, such as eggplant, cheese, butter, etc., the material used in the book, the shallot head is replaced by onions, the book also indicates that it is allowed, of course, the American market sells basically Western materials, so it is not difficult to organize materials. Due to the small number of family members, the amount of main materials used by the main material is reduced as appropriate.
1. Cut the eggplant in half, draw a diamond-shaped reticule on the surface of the eggplant sac with a knife, about 5-10 mm deep, and leave a half eggplant for other use;
2. Sprinkle a little salt on the surface and brush with a layer of olive oil;
3. Use a large baking dish, lay sea salt flat on the bottom of the dish, put the eggplant on top of the salt, and then bake in the preheated oven for 25 minutes, 200 ° C (392 ° f--400 degrees);
4. At this time, you can free your hands to tear the large tomatoes and small tomatoes, gently scratch the surface of the tomatoes with six knives, like a rice shape, and then blanch them in boiling water for a while, and it is easy to peel off the skin, cut the small tomatoes in half, pitt and cut into cubes;
5. Finely chop the onion, raise the pot, put 1+1/2 tbsp olive oil, pour in the onion and stir-fry well;
6. Add diced tomatoes and sauté slightly;
7. Add thyme, dried bay seasoning and minced garlic;
8. Sauté until the water has basically evaporated into a paste, add 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp paprika and 1 tsp parsley, stir-fry well;
9. Cut the remaining half of the eggplant into thin slices, start a frying pan and add olive oil to fry the semi-round eggplant slices evenly;
10. Remove the roasted eggplant;
11. Use a scoop or spoon to dig out the sac inside, about 1 cm deep, do not dig through, and chop the sac slightly;
12. Bring the eggplant sac and sautéed tomato sauce to the pot, add 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika, 1/2 tsp sugar and 1/2 tsp of cheese and cook well
13. Fill the eggplant with the tomato sauce that has just been fried;
14. Cut the large tomatoes into thin slices, arrange them with the fried eggplant slices on top of the stuffed eggplant, sprinkle cheese on the noodles, put them back on the baking sheet where the eggplant was just baked, and put them in the preheated oven at 200 °C (392 °F--400 degrees), about 20 minutes, bake and put on the dish, or sprinkle some parsley crumbs on the surface.
First, herbal spices can be selected according to their own preferences;
Second, the original formula is made of red onion, and it is also noted that it can be replaced by onions.
Third, the original text does not mention sugar, but when I mixed melon sacs and tomato sauce and stir-fried, I added an appropriate amount of sugar to flavor, I feel that the taste will be better.