素火腿焗茄子
Baked Eggplant with Veggie Ham

材料：

素火腿（切粒）- 250克

茄子（切片）- 200克

芝士碎 – 40克

番茄（切粒）- 60克

杏鮑菇（切粒）- 40克

 

調味：

一口田天然海鹽 – 1茶匙

糖 – 2茶匙

百香草 – 適量

番茄醬 – 1湯匙

麵粉 – 1湯匙

水 – 200ml

Ingredients:

Veggie Ham (diced) – 250g

Eggplant (sliced) – 200g

Grated cheese – 40g

Tomato (diced) – 60g

King oyster mushroom (diced) – 40g

 

Seasoning:

UO Natural Sea Salt – 1 tsp

Sugar – 2 tsp

Thymes 

Tomato sauce – 1 tbsp

Flour – 1 tbsp

Water – 200ml

做法：

1. 煎茄子片，於兩面落少量鹽及百香草煎至金黃色後，放上錫紙備用。
2. 炒熟素火腿及杏鮑菇粒，盛起夾入茄子片中。
3. 倒入番茄粒、調味料及水炒勻。
4. 麵粉加水開成漿，加番茄醬，滾起後下麵粉水攪伴均勻，煮至糊狀後淋上茄子片，灑上芝士碎。
5. 預熱焗爐180度，焗 20分鐘後，轉用200度再焗10分鐘。

Steps:

1. Season both sides of eggplant slices with salt and thymes. Sear until golden brown, transfer to a foil paper.
2. Stir-fry ham and king oyster mushrooms until cooked. Scoop between eggplant slices.
3. Fry diced tomatoes with seasoning, add tomato sauce and flour slurry, cook until thickened. Pour over eggplant slices, top with grated cheese.
4. Preheat oven to 180ºC, bake for 20 minutes. Then turn to 200ºC and bake for 10 minutes.