Grill the eggplant under a medium grill until the outer skin is burnt. (Approx. 15 minutes) |茄子をじっくり焦げる迄、グリルで約15分ほど中火~強火で焼く。
Setting a bowl of cold water to avoid your fingers getting burnt, remove the burnt skin of the eggplant.|焦げた皮を剥く。 (やけど注意)
Leave the eggplant to extract excess water (the water from the eggplant tends to be bitter). You can also place a lightweight over the eggplant to ooze the water out.|茄子の汁をまな板を斜めにして出す。
Using a wooden spoon, mix the eggplant into small chunks, a pate texture.|木のべらでナスをしっかりたたく。
Sauté the chopped onions until golden brown and supple.|玉葱をじっくりと炒める。
Combine the chopped onions and the egg plant, adjusting the taste with olive oil, paprika powder, salt and pepper.|オリーブオイルを入れ、味を塩と胡椒とパプリカパウダーで微調整します。
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