[Ingredients and Instructions] (Serves 1)
1. Peel one large eggplant (approx. 100g) in stripes using a vegetable peeler, then slice into 1cm thick rounds. Sprinkle with a little salt, coat with 1 teaspoon of flour, and place in a heatproof bowl.
2. Add 1 tablespoon each of tomato ketchup and grated cheese, 1 teaspoon of olive oil, and a little dried mixed herbs (if available), and mix well. Microwave at 600W for 2 minutes and 30 seconds without covering, then stir.
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