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If you have just a couple campers and are searching for some simple camp cooking, try the simple and quick technique of tin may cooking. All you will need is a clean tin can – a one gallon size can works nicely. Your source of warmth can be a small campfire, or when wood burning is illegal, a small buddy burner will work well, which may be found at sporting good stores or online. Put your meal in the tin can and just heat the contents of your can over a flame. You’ll have a hot meal ready in minutes. This technique works great for sauces, beans and tuna fish.
A more time-consuming camp cooking technique that also produces yummy food is pit cooking. Pit cooking is good for items that could be wrapped in aluminum foil to be cooked. It’s also a excellent camp cooking method if you are using a dutch oven or cast iron cookware. Pit cooking warms your meals by heating stones and coals that are buried in the floor. As the stones cool , their emitted heat cooks the food. To pit cook, first dig a hole that is approximately three times bigger than your own cookware. Line the pit with stones and create a fire in the middle. Once the fire has burnt rapidly for approximately one hourpush the warm coals and stone into the middle. Twist your wrapped food covered skillets in addition to the rocks and coals and put more on top. Following a few hours, you’ll have some delicious camp food to relish.
We hope you got benefit from reading it, now let’s go back to marinated eggplant recipe. You can have marinated eggplant using 8 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare Marinated Eggplant:
- Provide 4 Eggplants
- Take 2 tbsp Sesame oil
- Get Green onion
- Get Sauce
- You need 2 tbsp Mentsuyu soup stock (3x concentrated)*
- Take 1 tbsp Rice vinegar*
- Take 1 tsp Sugar*
- Get 1 tbsp White roasted sesame seeds*
Steps to make Marinated Eggplant:
- Cut eggplants and soak it in water for over 5 min to remove scum
- Drain the water, pour sesame oil on the eggplant and mix
- Microwave the eggplant for 6 min at 60% power
- Mix *sauce ingredients in another container to make the sauce
- Drain the water, pour the mixed * sauce over the eggplant and toss well to mix and leave to cool down
- Cover with wrap and put it in the refrigerator
- Sprinkle cut green onions on the top before serving
Boil until tender but not mushy. Meanwhile, mix the marinade ingredients together in a mixing bowl. In a large bowl, place the sliced garlic, parsley, red pepper flakes, and optional mint, oregano, and bell pepper. Squeeze as much water out of the eggplant as you can and add it to the bowl with the other ingredients. Product Description: La Valle Marinated Eggplant Strips are Italian eggplant strips from Naples, Italy.
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