Wednesday, November 5, 2014

[Tony's Creation]Stuffed eggplant with cheese in pasta sauce




[Prep: 15 minutes | Cook: 25 minutes| Serve: 4 | Calories: 360 per serving]

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.: 材料 Ingredients :.
1- Boneless, skinless, chicken fillet, cut into pieces 400g
2- Eggplants, 250g
3- Minced garlic, 1 tbsp
4- Medium onion, peeled, sliced, 1/2 onion
5- Medium beef tomato, cut into pieces, 2 tomato
6- Shredded Mozzarella cheese, 1 cup

.: 醃料 Seasonings :.
1- Salt, 1 tsp
2- Black pepper, 1/2 tsp
4- Sugar, 1/2 tsp
5- Water,
1 tsp
6- Oil, 1 tsp

.: 汁料 Sauce mixture :.
1- Pasta sauce, 1 cup

百得阿姨 意大利肉醬意粉醬400克
[Pic from: 師奶網]

.: 做法 Directions :.
Step 1:


 Slice the eggplant top and the bottom part.  Use a knife and separate the meat and the skin.  Put back the top part of the eggplant into the empty shell (like the picture above).  Cut the meat into large pieces.  Season the chicken with the seasoning for 10 minutes.  Heat the non-sticky pan with 1/2 tbsp of oil over high heat.  Stir-fry the chicken until cooked.  Put it aside.
(.: Note: Soak the eggplants pieces into clear water to avoid it oxidize)

Step 2:


Clean and dry the pan well.   Heat it again with 1/2 tbsp of oil over medium high heat until hot. Add in the garlic and pan-fry it about 1 minute.  Add in the eggplants and tomato with 1/2 tsp of sugar.  Stir-fry the ingredients until the tomato is soft (about 2-3 minutes). 
(.: Note: Don't forget the add sugar to enhance the flavor of tomato)
Step 3:

Add in the sauce mixture and bring it to boil.  Turn the heat to medium.  Cover and simmer for 3-4 minutes.  Add in the chicken and mix it well.
(.: Note: Only add the chicken at the end to avoid overcook it)

Step 4:

Preheat the oven with 220C/425F, put the eggplant shell on a baking dish.  Fill it up with the cooked ingredients.  Top evenly with the cheese.  Bake it for 20 minutes or until the cheese is golden.  Serve it hot.
(.: Note: If the shell cannot fill up all the ingredients.  Put the remaining ingredients into other container and bake it the same way.
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