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Moroccan ferries with aubergine and soy

Moroccan ferries with aubergine and soy

Cooking Time55 m
Ingredients17
DifficultyMedium
0
0
Otto Berglund
Moroccan ferry steaks in the oven with aubergine, zucchini and potatoes – topped with a sweet and hot marinade of valleys, Kikkoman soy and Tabasco.

Ingredients

4 servings
  • Step: 1
    500 g cattle
  • Step: 2
    1 pc yellow onions
  • Step: 3
    2 pc garlic gaps
  • Step: 4
    1 tsk spiskummin
  • Step: 5
    1 tsk the coriander
  • Step: 6
    1 tsk paprika powder
  • Step: 7
    1 1/2 tsk salt
  • Step: 8
    1 krm black pepper
  • Step: 9
    2 pc aubergins
  • Step: 10
    3 pc potatoes
  • Step: 11
    1 pc zucchini
  • Step: 12
    2 pc tomatoes
  • Step: 13
    3 msk olive oil
  • Step: 14
    1 dl dadel
  • Step: 15
    3 msk The Japanese soy
  • Step: 16
    1 tsk tabasco
  • Step: 17
    1 msk honey

Instructions

  • Step: 1
    Put the oven at 200 degrees. Slice aubergine, potatoes, zucchini and tomatoes in about 1 cm thick discs. Heat up olive oil in a pan and fry the vegetables quickly in rounds until they get light color. Put them aside.
  • Step: 2
    Finhack onions and garlic. Mix the ferry with onions, garlic, spishummin, coriander, pepper powder, salt and pepper. Form small steaks.
  • Step: 3
    Mixa dates, Kikkoman soy, Tabasco, honey and water to a smooth marinade.
  • Step: 4
    Put the fried vegetables wrapped in an oven shape or on a sheet of baking sheet paper. Allocate the ferry steaks on top. Remove it with half of the marina.
  • Step: 5
    Add in the middle of the oven for about 30-35 minutes until the steaks are fried and the vegetables soft. Take out the shape and ring over the rest of the marinade before serving.
  • Step: 6
    Serve directly out of shape – a modern interpretation of classic Moroccan sheet food with deep flavors of dates, soy and heat from Tabasco.

Näring

Calories517510kcal
Carbohydrates28.6g
Fat26.1g
Protein29g
Serving Size1serving

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