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- 2013/12/07
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Aubergine bake;)
レシピ
材料・調味料 (6 人分)
- Large aubergine sliced into rounds
- 3pcs
- Salt and pepper
- To taste
- Shredded Gruyere cheese
- 75g
- Tomato and bell pepper sauce (ingredients are below)
- 600ml
- Olive oil
- 4tbs
- Onions thinly sliced
- 4pcs
- Large peppers finely chopped
- 2pcs
- Tin tomato
- 1
- Salt and pepper
- To taste
- Worchestershire sauce
- 1/2tsp
- Bay leaf
- 1
作り方
- 1
- Tomato and bell pepper sauce:
Heat the oil in a pan and cook onions and peppers until soft. Add tomatoes and their juice, the Worchestershire sauce, the bay leaf, salt and pepper and leave to simmer 30min. until thick.
Leave to cool.
This sauce can be frozen at this stage.
Defrost when needed and add 1tbs of cornflour diluted in 2tbs of water if you are wanting a thicker sauce. Bring to the book and leave to simmer, stirring occasionally. This sauce can be served with pasta, fish or meat.
- 2
- Aubergine bake:
1.Place aubergine in colander and sprinkle with salt. Leave for 30min. Rinse and pat dry them, dip them in boiling salted water for 1 min. Drip dry and leave to cool.
- 3
- 2. Ina shallow aluminum dish spread in successive layers the aubergine rounds and the tomato & pepper sauce. Season with salt and pepper and sprinkle with the cheese.
- 4
- 3. Cover and place in freezer.
- 5
- 4. Cook straight from freezer in a preheated oven 190C for 30min. then reduce heat to 160C for 45min.
ポイント
This dish can be frozen and cooked straight from frozen.
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もぐもぐ! (5)
いま人気のレシピと料理写真
