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世界の珍食材特集!Part.5 白ナス

26 Nov 2010

IMG_4505tabigohan.JPG


初めて見たときはビックリした 「 白ナス 」。


紫色の 「 ナスニン 」 ( 名前かわいい! ) と言う成分がないので真っ白だそうです。


調べてみるとイタリア野菜で、料理の色を崩さずアクの少ない優秀なナスだと言うことが


分かったので、早速キレイな白色を生かしてステーキにしてみました!




IMG_4541tabigohan.JPG




白ナスのステーキ


《 2人分 》
《 所要時間 10分 》
《 材料 》
白ナス       大1本
にんにく      1欠片
チーズ       20g


塩・コショウ    ひとつまみ
オリーブオイル  適量


《 作り方 》
1 白ナスを縦4等分にスライスして塩水に漬けておきます。


2 フライパンにみじん切りのにんにくとオリーブオイルを入れ弱火でじっくり熱したら


  水気をよく切ったナスに塩・コショウをして蓋をします。


3 にんにくと白ナスが焦げないように時々フライパンを振ります。


4 白ナスに火が通ったら1対の片方にチーズをのせ、もう片方をかぶせ


  チーズがとろ~りとなったら出来上がり!




シンプルなレシピですが、白ナスの甘さが引き立って野菜の美味しさをひしひしと感じました。


「 野菜ってこんなに美味しかったんだなぁ。。」


手を加え過ぎず、野菜の力を引き立てるようなレシピを作ろうと思った瞬間でした。




では、今日はナスについてのポイントを書きたいと思いますー!


・わたしがナスを塩水に漬けるのは灰汁抜きと言うよりも 「 油対策 」 です。


 誰もがナスの油の吸い方に不安になったことがあるかと思いますが


 塩水に漬けることで、浸透圧の力が働きナス内の水分が外に出ると同時に


 ナス内の細かな空洞を水分で埋めてくれるんだそうです。
 

 いつもはこの細かな空洞に油が染み込んでギトギトになっていたところを


 先に素材の水分で埋めてしまおう!ってことです。


 油とナスの相性がいいとは言いますが、油は控えめがいいですものね。


・食べてみて気付きましたが、白ナスは紫ナスよりも皮が厚いので


 皮を剥いた方が美味しいと思います!




日々、家事に追われていると決まりきった食材やレシピになりがちですよね。


でも、時々新たな野菜やレシピに挑戦してみることが


気分転換になったり、楽しみの一つになったりすると思うんです。


そんなキッカケが作れたらいいなぁ~なんて思いながら


今日も世界の野菜たちをながめるのでした!!

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