Today recipe inspired by my Spaghetti Bolognaise recipe. But since I have several egg plant (aubergine) at home, and you may know that I do not like Aubergine, thus I try to think about how I can cook (and eat it) willingly. Thus I came up with idea to make pasta bolognaise with aubergine. Another thing to change that I use macaroni, instead of usually spaghetti or fetuchini pasta. Still, you can use spaghetti or fetuchini if you like. I just a bit bored with long pasta, thus I use macaroni instead. And the result, I can eat aubergine without hesitation :) So, here is my recipe .. Ingrédients (for 2 persons) : - Pasta macaroni for 2 persons - 100 up to 150gr minced beef - 1 egg-plant or 2 up to 3 small egg-plant - 1 onion - 2 garlic - 2 up to 3 tomate - 125cl tomate extract - 2 bay leaves - 1tbsp olive oïl - dry origano - dry basil - Salt & Pepper - 3 up to 4tbsp grated parmesan cheese - dry parsley Preparation : - Peel tomate and blend it. Put it separate. - Peel garlic and cut it on minced. Put it separate. - Peel onion and cut it on small sliced. Put it separate. - Peel egg-plant (you can as well not peel it, as you want) and cut it on shape of cubes 1cm. Put it separate. - Using sauce pan, cook pasta on hot salty boil water for around 10 minutes (all dente). Take out some part of water from cook pasta, then drained it and put it separate, How to Cook : - Using frying pan, pre heat half tbsp olive oïl around 1 minute, then add minced beef Inside and cook until beef well cook. Take it out and put it separate. - Using the same frying pan, add the rest of olive oïl and pre-heat it. Add egg-plant and cook until egg-plant half cook. - Add garlic, onion and bay leaves and cook again until both onion and egg-plant well cook. - Add the well cook beef Inside, and add salt, Pepper, origano and basil. - Add blend tomate and extract tomate Inside and stir it well. - Add some parmesan cheese and mix them well. - If sauce too thick, you can add some water from cook pasta Inside while continue to stir it well. - Cook around 5 minutes more. Taste it and add more salt & Pepper if necessary. - Turn off the heat and take out the sauce and served it on top of the pasta. - Add some parmesan cheese on top of it and dry parsley. Bon Appétit ! I can tell that the way of cook bolognaise is more and less the same. I just let meat to cook it first then put it separate, while the rest ingrédients cook. It will help me to choose the grade of the cook on the other ingrédients. For example, I like egg-plant well cook the same as onion because me and my husband do not like if it still crunchy. Thus, to avoid the meat over cook, I already cook it separate it.
Using extract tomate also made me not to add sugar and as well as just add a bit salt & Pepper. Meanwhile, because we like our sauce not too thick, I add almost half cup of water from cook pasta. So, you can see that you can modify the recipe and the way of cooking as you wish, and learn to get the better result for you. Again, have you visit my French blog boekankoki.fr ? (/fin)
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AuthorNewbie in the kitchen, that's why I call myself boekan (bukan) koki or "not a Chef" in Bahasa. Archives
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