Aubergines stuffed with stir-fried cauliflower and potato gratin

Aubergines stuffed with stir-fried cauliflower and potato gratin

This is my second festive recipe for Quick and Tasty: aubergines stuffed with stir-fried cauliflower, served with potato gratin.

       • 675 kcal per person  

Ingredients

For two people:

  • Fresh ingredients:
    • 1 aubergine (about 200 g)
    • half a cauliflower (about 200 g)
    • 1 tomato (about 100 g)
    • 400 g potatoes
    • 1 cm ginger, finely chopped
    • juice of half a lemon
    • 100 g Philadelphia cheese
    • 4 tablespoons double cream
    • half a cup of grated hard cheese (I used a mix of half Grana Padano and half Jarlsberg)
  • From the store cupboard
    • a handful of porcini mushrooms, soaked in hot water for 30 minutes (keep the soaking liquid)
    • 1 teaspoon coriander seeds
    • 1 teaspoon cumin
    • 1 teaspoon allspice
    • 2 tablespoons pumpkin seeds, ground
    • 1 tablespoon pine kernels
    • 1 tablespoon soy sauce
    • 1 teaspoon sugar
    • 1 tablespoon olive oil
    • 1 teaspoon garlic oil

Preparation

  • Stuffed aubergines
    • Cut the cauliflower into small florets and cook for 4 minutes in the microwave at full power (900 W).
    • Cut the aubergine lengthwise into two and scoop out the flesh and set aside. Cook the shells for 4 minutes in the microwave at full power (900 W).
    • If you want to save time, start cooking the potatoes for the gratin now.
    • Chop the aubergine flesh.
    • Chop the tomato into very small pieces.
    • Heat the oil and fry the ginger, spices and ground pumpkin seeds for a few minutes. Add the pine kernels and cauliflower and stir-fry over high heat until the cauliflower starts to brown.
    • Add the soy sauce, tomato, aubergine flesh, sugar and lemon juice and stir-fry over medium heat until the tomato becomes soft and the aubergine flesh is done. Let it simmer for a few minutes more on low heat.
    • Stuff the aubergine shells with the mixture and cook for 2 minutes in the microwave at full power (900 W).
  • Potato gratin
    • Cook the potatoes for 10 minutes in the microwave at full power (900 W).
    • Cut the potatoes into thin slices and arrange them in an oven tray.
    • Mix the cream with the Philadelphia cheese and two tablespoons of the porcini mushroom soaking liquid and heat in the microwave for a minute at full power (900 W). Stir and check if it is liquid enough to pour, otherwise heat a bit longer. Add a teaspoon of garlic oil and the porcini mushrooms and pour the mixture over the potatoes.
    • Bake the pototoes for 2 minutes in the microwave at full power (900 W).
    • Add the grated cheese on top and grill for 4 minutes.

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Fuss-free food

 

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