（作り置き料理）ナスの大量消費に！「ナスのミルフィーユグラタン」Eggplant Millefeuille Gratin（English subtitle)

（作り置き料理）ナスの大量消費に！「ナスのミルフィーユグラタン」Eggplant Millefeuille Gratin（English subtitle)

（材料）４人分
ナス３００ｇ・合いびき肉２００ｇ・ニンニク１片・タマネギ1/4個・食用油大さじ２〜３・ウスターソース大さじ２・ケチャップ大さじ１・ピザ用チーズ８０ｇ
（ホワイトソース材料）牛乳３００ｇ・小麦粉大さじ３・有塩バター１０ｇ・コショウ少々
(Ingredients) for 4 people
300 g eggplant, 200 g ground meat, 1 piece garlic, 1/4 onion, 2 tablespoons cooking oil, 2 tablespoons Worcester sauce, 1 tablespoon ketchup, 80 g cheese for pizza
(White sauce material) 300g milk, 3 tablespoons flour, 10g salted butter, a little pepper

ナスが美味しい季節ですね。
今日は、ナスとミートソース、ホワイトソースを重ねてチーズをのせて焼く、ラザニア風のグラタンをご紹介します。
柔らかいナスとソースのバランスが最高で、ナスが苦手な方にも美味しく食べていただけると思います。
ナス、ミートソース、ホワイトソースを３回繰り返し重ねます。
最後にチーズをのせて２００度のオーブンで１５分〜２０分焼き色を見ながら焼きます。
オーブンで焼いている間に、ナスがとろけるほど柔らかくなっています。
全部がトロトロに焼けて、熱々をほうばると最高に美味しいですよ。

焼く前の状態で冷蔵庫に入れて置けば３日間保存可能です。
アレンジとして、ナスをジャガイモや硬めのトマトなどに変えていただいても美味しいです。
ナスがたくさん食べられて、ボリュームがありますので、おもてなしの１品にもおすすめです。

Today, I would like to introduce lasagna-style gratin, which is made by layering eggplant, meat sauce, and white sauce on top of cheese and baking.
The perfect balance of tender eggplant and sauce makes it a delicious dish for those who don’t like eggplant.
Cut off the eggplant and cut it to a thickness of 5 mm.
I use long eggplant today, so I’ll cut it diagonally to make it easier to eat.
Any kind of eggplant can be used, so please use an eggplant that is easy to obtain.
When you have finished cutting, pour it through water and immediately raise it in a colander to drain it.
Put oil in a frying pan and bake both sides of eggplant over medium heat.
If water remains on the eggplant, the oil will splash, so wipe it off well with kitchen paper.
It doesn’t have to be soft to the inside, so bake until the surface has a light brown color.
I think it is better to bake it with a strong heat.
After baking, remove from the pan and bake in several portions.
Finely chop the garlic and onion.
Leave about 3 mm of garlic root and make a notch at the end of the knife.
Make a small incision on the other side, and cut finely from the tip to cut it into one piece.
For the onion, make a notch leaving about 1 cm of the root.
Make a thin radial cut with the tip of the knife along the onion’s roundness.
If you cut it in this state, you can chop it once.
Make a small cut in the remaining part.
The eggplant was burnt.
Let’s make meat sauce.
Add the oil to the frying pan from which the eggplant was taken out and heat it over medium heat to fry the garlic and onion.
When it becomes a little clear, add minced meat and salt and pepper and fry.
When all the meat color changes, add Worcester sauce and ketchup and mix. Boil for about 1 minute and turn off the heat.
Make a white sauce.
Put flour in a pan and add milk little by little and mix.
If you add milk all at once, a lump of flour will form and it will not mix, so please add it while mixing little by little.
When mixed well, heat over medium heat.
Heat from the bottom of the pot while mixing so that it does not burn.
When it boils, reduce the heat and mix for 1 minute to thicken the mixture.
Turn off the heat, add butter and salt and pepper and mix well.
Spread eggplants tightly on the bottom of the heat-resistant container.
Next, layer the meat sauce and white sauce in that order.
Repeat eggplant, meat sauce and white sauce three times.
Finally, add cheese and bake in a 400F degree oven for 15 to 20 minutes while watching the color.
When the color turns nice, remove it.
The cheese burned to a nice brown color.
While baking in the oven, the eggplants are soft enough to melt.
If you put it in the refrigerator before baking, it can be stored for 3 days.
As an arrangement, changing the eggplant to potatoes or hard tomatoes is also delicious.
You can eat a lot of eggplant and it has a lot of volume, so it’s also recommended for one item of hospitality.

#作り置き
#グラタン
＃ナス料理

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