Aug. 2nd, 2009

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Eggplant and Ground Pork Gratin


Ingredients (serves 4)
☆ 200g ground pork
☆ 2 onion, minced
☆ 5 mini tomatoes, halved
☆ 4-5 eggplants, cut into 1cm thick wheels
☆ 1 clove garlic, minced
☆ 1 piece of ginger, minced
★ 6 tbsp ketchup
★ 1 cube consomme stock
★ 1/2 tbsp worchester sauce
★ 150cc hot water
☆ salt & pepper to taste
☆ shredded cheese
☆ parsley
☆ olive oil

Preparation
  1. Heat some olive oil in a frying pan and fry the eggplant on both sides til lightly grilled. Remove from the pan.

  2. Heat some more oil (if necessary) and fry ginger and garlic. When fragrant, add the onions and fry.

  3. When the onions turn golden brown, add the pork.

  4. When the meat is brown, add the ★ ingredients and simmer until the juice cooks down. Season with salt and pepper.

  5. Layer the eggplant in a gratin dish and top with the meat sauce. Sprinkle with shredded cheese and mini tomatoes and cook in a toaster oven until the cheeze is melted.

April 2010

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