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.

 vegetarian  gluten-free  60-minutes  • 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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