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Aubergine and Beef Gratin


INGREDIENTS (4 servings):

3 Aubergines(same size as JAPANESE Aubergines)
200g Beef (for grilling)
200g Taliatelle
30g Pine nuts
50g Butter
Salt A pinch
Pepper A pinch
Salad oil As appropriate

Tomato sauce
 ・1 clove Garlic
 ・1/4 bulb Onion
 ・3cm length Celery
 ・30g Carrot
 ・350g Tomatoes (boiled)
 ・2 tbsp. White wine
 ・3 Green olives
 ・1 Bay leaf
 ・Salad oil As appropriate
  1. Cut the aubergines vertically into 8mm thin slices, then place in water to reduce the natural bitterness.
  2. Dry off the slices, then lightly saute in salad oil.
  3. Pour salad oil into a pot, add the finely chopped garlic, onion, celery and carrot and saute well. Then add the white wine, tomatoes and bay leaf and boil the mixture.
  4. Lightly pound the beef and season with salt and pepper.
  5. Cook the taliatelli al dente, mixing in small amounts of butter and pine nuts.
  6. Place (4) on top of (2), spread (3), then roll up.
  7. Spread (3) in a lightly buttered heat-resistant container, place (5) on top, arrange (6), garnish the aubergines with (3) and pine nuts, scatter butter and then cook in an oven at 200℃ for approx. 12 minutes.
Nutritional value
calories: 587kcal, protein: 19.7g, fat: 34.5g, carbohydrate: 46.2g, fiber: 4.8g, calcium: 42mg, iron: 3.2mg, sodium: 478mgg, potassium: 731mg, vitamin A: 357μg, vitamin B1: 0.28mg, vitamin B2: 0.22mg, vitamin C: 14mg, salt: 1.2g

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