好素純素餐廳
好素聯和
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：
- 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。
- 炒熟素火腿及杏鮑菇粒，盛起夾入茄子片中。
- 倒入番茄粒、調味料及水炒勻。
- 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。
- 預熱焗爐180度，焗 20分鐘後，轉用200度再焗10分鐘。
Steps:
- Season both sides of eggplant slices with salt and thymes. Sear until golden brown, transfer to a foil paper.
- Stir-fry ham and king oyster mushrooms until cooked. Scoop between eggplant slices.
- Fry diced tomatoes with seasoning, add tomato sauce and flour slurry, cook until thickened. Pour over eggplant slices, top with grated cheese.
- Preheat oven to 180ºC, bake for 20 minutes. Then turn to 200ºC and bake for 10 minutes.
