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ラタトゥイユ｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

ホールトマト缶 : 1缶
Eggplant : 3 bottles (250g)
ズッキーニ : 1本（200g）
玉ねぎ : 1個（200～250g）
にんにく : 2片
コンソメ : 小さじ1と1/2
日本酒 : 大さじ3
バジル : 小さじ2/3
(A) Salt : 小さじ1/4
（B）塩 : 小さじ1/4
オリーブオイル : 大さじ2
温泉卵 : 1個分

Time required

40minutes

Procedure

1) Cut garlic and eggplant 02:45
Remove the garlic sprouts and chop them coarsely.
Cut the eggplant into 1 cm wide slices and sprinkle the whole with salt (A).
2) Cut zucchini and onions 04:52
Cut the zucchini into 1 cm wide slices.
Cut the onion into 1/4 pieces and cut into 1 cm width against the fibers.
3) Wipe off the water 05:50
Wipe off the water from the eggplant with kitchen paper.
4) ナスを炒める 06:27
Put garlic and olive oil in a frying pan and heat over medium heat.
When the whole is boiling, reduce the heat, add eggplant and fry for 3-4 minutes.
5) Fry zucchini and onions 07:54
Add zucchini, onions and salt from (B) and fry.
Add consomme and fry the whole over medium heat.
6) Add whole tomatoes 09:37
When the whole is glossy, add the whole tomatoes while crushing them and boil them.
Add sake and basil and simmer on medium heat for 5-8 minutes without the lid.
7) 仕上げる 11:36
Add salt (not included in the amount) to adjust the taste and serve on a plate.
Sprinkle with olive oil (not included in the amount) and put the hot spring eggs on it to complete.

Point

・ It is recommended to add white wine instead of sake.
・ If you like, it is also recommended to use Tabasco.
・ When frying garlic, be careful not to burn it.
・ Cut tomato cans may be used.
・ If you like, it is recommended to add paprika.