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INGREDIENTS (serves 4)

  • 2 small eggplants ("kamo nasu")
  • 100 grams chicken (thigh meat)
  • 1/2 onion
  • 5 mushrooms
  • 30 grams butter
  • pinch salt
  • pinch pepper
  • white sauce [butter, 30 grams flour, 3 cups milk, pinch salt, pinch pepper]
  • 50 grams cheese (use cheese which is easily melted)
  • chopped parsley
  • oil for deep frying
  1. Cut the eggplants in half lengthwise, leaving the stem on. Scoop out the middle and cut the meat into 1 cm pieces. Put both the meat and the eggplant "shells" in water and set aside briefly.
  2. Squeeze the water from the eggplant shells and deep fry, being careful to maintain their shape
  3. Cut the chicken into large bite-size pieces; thinly slice the onion and mushrooms
  4. White sauce: melt butter in heavy pan, add flour and cook slowly; avoid burning; add the milk a little at a time, thickening slowly. Cook a little more and add salt, pepper to taste.
  5. In a separate pan, melt butter and add (in order) onion, the meat from one eggplant, chicken and mushrooms ; stir-fry, adding salt and pepper. Mix in about half the white sauce from (4) and fill the eggplant shells (2).
  6. Put the stuffed eggplant shells in a baking pan and cover with the remaining white sauce. Top with thinly sliced cheese. Bake in gas oven at 230 degrees for 10 minutes.
  7. When done, garnish with chopped parsley and serve.

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