Chanterelle and vegetable gratin

Preparation time: cca. 20 minutes (plus cooking, standing and baking time)
Per portion cca. 320 kcal / 1344 kJ
19 g P, 25 g F, 6 g CH
Serves 4

  • 500 g chanterelles
  • salt
  • 1 aubergine
  • onion
  • garlic clove
  • 3 tbsp oil
  • 1 leek
  • 3 beef tomatoes
  • 200 ml vegetable stock
  • 2 eggs
  • 150 g Gouda
  • oil for the dish
  1. Trim and wash the chanterelles, then simmer in a small amount of salted water for cca. 5 minutes. Remove water and leave to drain. Wash, dry and trim the aubergines. Cut them into 1 cm slices. Add salt to taste and let to stand for 15 minutes.
  2. Peel and chop the onion and garlic and sauté both in the hot olive oil in a pan. Wash and pat dry the aubergines. Rinse, dry, trim, and slice the leek. Wash and trim the beef tomatoes, then cut into dices. Stir in these ingredients to the onions, along with the chanterelles, and simmer for 3 minutes, stirring frequently.
  3. Pre-heat the oven to 180 °C (Gas Mark 4) and grease a gratin dish. Add the vegetable broth. Bring to the boil, then leave to cool slightly. Whisk the eggs and fold in. Place the mixture in the gratin dish. Grate over the Gouda cheese and bake for cca. 25 minutes.


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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.


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