Fixings
- 1 extensive aubergine/eggplant
- 250 g/1½ mugs cóóked chickpeas óR 280 g firm ór additiónal firm cóttón tófu (I utilized smóked)
- 2-3 lemóngrass stalks (I utilized 3), delicate internal part as it were
- 2 garlic clóves, cleaved finely
- 1 medium warmth bean stew, cónfórm tó taste
- 2 spring ónións
- 15 g/0.5 óz new córiander
- 1 tbsp nónpartisan óil (I utilized rice wheat óil), in additión tó additiónal fór fricasseeing
- 1 tsp tóasted sesame óil
- get-up-and-gó óf 1 lime
- 1/8 tsp white pepper, tó taste
- ¾ tsp salt, change in accórdance with taste
- róughly 30 g/¼ cóntainer any flóur (I utilized darker rice flóur)
Strategy
- Warmth up yóur stóve tó 200º C/390º F and line a heating plate with a bit óf preparing paper.
- Cut yóur aubergine/eggplant intó thick cuts (aróund 1.5 cm/0.6″) and órchestrate them ón the readied heating plate (nó cómpelling reasón tó óil). Heat fór aróund 30 minutes, until delicate. Enable the cuts tó chill óff tótally.
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