Venezuelan Cachapas topped with eggplant delight;)

Name: Venezuelan Cachapas topped with eggplant delight;)｜aястасияさんの料理レシピ
Ingredients: Cachapas; 1cup Cachapa mix; 1cup Water; 1 Egg; 1 1 2tsp Olive oil; Eggplant Tartar; 3 4pcs Medium eggplants; 4cloves Garlic; 2pcs Tomatoes seeded peel and chopped; 2tbs Chopped onion; 5tbs Olive oil; 1 small Red pepper seeded and chopped; 1 2tsp Cumin; 1tbs Chopped parsley and cilantro; To taste Salt and pepper; Tomato paste OPTIONAL

レシピ

材料・調味料 (8 人分)

Cachapas

Cachapa mix: 1cup

Water: 1cup

Egg: 1

Olive oil: 1 1/2tsp

Eggplant Tartar

Medium eggplants: 3-4pcs

Garlic: 4cloves

Tomatoes seeded, peel and chopped: 2pcs

Chopped onion: 2tbs

Olive oil: 5tbs

Red pepper seeded and chopped: 1 small

Cumin: 1/2tsp

Chopped parsley and cilantro: 1tbs

Salt and pepper: To taste

Tomato paste OPTIONAL

作り方

1: Cachapas:
Mix the ingredients well with whisk. Heat the pan with medium heat, lightly coat with oil. Spoon mixture onto the hot pan to foam pancakes. Cook for 2min on each side.

2: Eggplant tartar:
Wash, dry and cut the eggplants in half. Rub with garlic. Place a little bit of olive oil on a non-stick skillet then brown the eggplant, until you note it became soft. Peel the skin off.

3: Heat a deep pan, put some olive oil, add garlic crushed, then the onion, then the paprika minced, and finally the tomatoes, add cumin, salt and pepper covered the pan and cook in a low heat for 25min. You can add a teaspoon of tomato paste to thicken the sauce.(OPTIONAL)
After reducing the tomato sauce, add the eggplant.

4: When the eggplants are tender, like a cream, not dry, crush with a fork and mix until all items are homogeneous. Then mix with the parsley and coriander.