Gaby Dalkinさんのインスタグラム動画 - (Gaby DalkinInstagram)「At the beginning of this year, @whatsthomaseating and I had grand plans to launch an IGTV series featuring incredible chefs from our travels around the world... clearly 2020 had other plans for us!! (but could you have imagined a series with recipes from book tour and/or recipes from safari in Namibia - omg!!) Anyways, we got to live out the first episode of our dream a few weeks ago at @amangiri with @chef.christian.lowe and I am SO excited!! Recipe is below. She's a total bad ass. One day we'll turn it into a full blown series... but for today, enjoy this! For Eggplant 1 large eggplant 2 tablespoons canola oil 2 tablespoons white wine Wrap the eggplant in foil and rub down with canola oil and white wine. seal shut and let steam for 30 minutes on the cooler side of the grill For Tomatoes: 3 ounces baby heirloom tomatoes 1 tablespoon garlic (or measure with your heart) 4 tablespoons white wine In hot cast iron add a little oil and tomatoes and let blister. Once blistered, add garlic and white wine and season to taste. Let wine cook down and create a sauce with the juice extracted from the tomatoes Dry Bread Dough: 3 ounces all-purpose flour 1.5 ounces hot water 1 teaspoon salt ¼ teaspoon active yeast combine water and yeast together in stand mixer and let set for 1 minute to dissolve. add flour and mix slowly to incorporate. add salt and mix dough on low speed for 5 minutes. increase speed to medium and mix for another 5 minutes. turn dough onto a table top with flour and divide the dough into 2 portions and rest for 1 hour before stretching. Cook according to the video instructions To Garnish: fresh herbs cotija or queso fresco cheese salt and pepper Split the eggplant down the center and cut in a cross hatch patter. Top with all the juicy tomatoes and garnishes. Serve as needed with bread」10月5日 4時09分