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ラタトゥイユ(秋茄子のボヘミアン風)｜オテル・ドゥ・ミクニさんのレシピ書き起こし

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Hotel de Mikuni

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Ingredients

なす : 400g(3〜4本)
(B) tomato : 1個
(B) Garlic : 1かけ
(B) Anchovy : 5本(15g)
(A) salt : 適量
(A) Pepper (white) : 適量
パン粉 : ふたつかみ
オリーブオイル : 50g

Time required

25minutes

Procedure

1) prepare 00:35
Cut the tomato into small pieces with the skin on.
Garlic is finely chopped.
Cut the eggplant into small pieces.
2) stir fry vegetables 02:23
Put olive oil in a frying pan and heat it.
Add eggplant, lightly sprinkle (A) and mix.
Add (B) and fry.
Cover and steam.
Shake the frying pan every 1 minute and 30 seconds, and turn off the heat after 3 minutes.
3) bake 05:04
Put it flat while pressing 2 on a skillet coated with olive oil (not listed).
Sprinkle bread crumbs and bake for 10 minutes in a toaster high heat to complete.

Point

・The portion is for 3 to 4 people.
・If you put the garlic and anchovies first, they will burn, so I put them after the eggplant.
・Large 1 cm cubes are called de DÉS in French cuisine.
・Spanish style with anchovies.
・It doesn't have the colorfulness of summer vegetables, but it's a chic autumn ratatouille recommended for eggplant lovers.
・Delicious even when cold.
・If the taste is weak, adjust with salt and pepper.
・Bread crumbs are optional.
・Spanish white goes well with wine.