00:00Nothing to envy, maybe the best entrecote in the world.
00:02Eggplant entrecote with French fries.
00:04How are you going to make an eggplant entrecote?
00:06Well, I'm going to do it.
00:07The eggplant.
00:08Pam.
00:09Preheat oven, 180 degrees.
00:12Why do we puncture them?
00:13They can explode in the oven.
00:14My heart explodes, explodes, explodes.
00:16That's very good, Javier.
00:1745 minutes.
00:18Let's make the sauce.
00:19White wine.
00:20Soy sauce.
00:22Ginger powder.
00:23Garlic powder.
00:25Mustard.
00:25And honey.
00:26Now we mix, shall we?
00:27Simply, half a lemon's juice.
00:29Lemon, my lemon tree.
00:30Look at this marvel.
00:32Peel the eggplant.
00:33Now that the sauce is shiny and glossy, let's take the eggplant.
00:38Notice that the song.
00:39We're going to bind it with some small cubes of butter.
00:42We take it, cut it, and put it on the plate.
00:45What better accompaniment than some fries?
00:48Mild olive oil.
00:49A clove of garlic.
00:50Guacham!
00:51And from my magic pocket, a bay leaf to scent the air.
00:54Where is the potato?
00:55There are some real scoundrels, huh, Sergio?
00:56I peel the potato as finely as you do.
00:58Oh, I've got it!
00:59Me too.
01:00I won.
01:01We're going to cut them inside.
01:02It takes on the flavor of the garlic and the bay leaf.
01:04This is the best.
01:05Salt.
01:06Lie.
01:07Come on, put those potatoes there badly placed.
01:09So.
01:09We lightly coated the eggplant.
01:12There it is, folks.
01:13She cooks, and she does amazing things at home.
01:14This is the best.
01:15Thank you!
01:16Thank you!
01:16Thank you!
01:19Thank you!
01:20Thank you!
01:20Thank you!
01:21Thank you!
01:21Thank you!
01:22Thank you!
