Japanese double eggplant pasta
Ingredients
- Tomato and eggplant noodle material ：
- Eggplant 150g
- Salt 1/4 teaspoon
- Bacon 50g
- Garlic 2 cloves
- Olive oil 10ml+10ml
- Water 800ml
- Pasta 150g
- Ketchup 30g
- Youyixian original soy sauce 10m
- Ketchup part ：
- peeled tomatoes 1
- White onion 50g
- Garlic 1 clove
- Fresh basil leaves 3 pieces
- Olive oil 30ml
- Salt 1/2 teaspoon
- Other ：
- Basil leaves 3 pieces
- Cass cheese powder Appropriate amount
- Little pepper 1 piece
Steps
1. Prepare materials
2. Make crosses on the tomato skin and put it into the steamer
3. Cover the pot and steam for 5 minutes
4. Slice the eggplant and sprinkle it with salt and place it on kitchen paper to absorb the moisture
5. Chop onions, dice bacon, mince garlic cloves, and dice small peppers
6. Heat oil in the pot and add minced garlic and stir-fry
7. Then add minced onions and stir-fry until fragrant
8. Steam the tomatoes and then peel and chop them
9. Then add the fried onions to the pan and stir-fry them together
10. Add tomato paste and basil leaves
11. Stir fry evenly
12. Stir well and set aside.
13. Use the remaining oil in the pot to fry the fragrant eggplant
14. Flip and fry until fragrant, add bacon and fry together until fragrant
15. Add small chili peppers and stir-fry
16. Pour in the prepared tomato sauce and stir-fry evenly
17. Pour in Youyixian original soy sauce
18. In another pot of boiling water, add pasta and salt and cook for 8 minutes
19. Then pick up the cooked pasta and put it into the double eggplant pot
20. Then pick up the cooked pasta and put it into the double eggplant pot
21. Stir fry evenly
22. Serve on a plate and sprinkle with custard cheese powder
23. Complete
24. Not bad
25. Beautiful
26. Closer look
27. Delicious
28. Delicious
29. Sour and delicious
