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Eggplant Gratin

The first time I tried eggplant gratin was at my mother-in-law's house. And yesterday I decided to give it a try on my own. I'm not sure that the recipe that I came up with is an accurate replica but it tasted surprisingly good! The husband even said "This actually tastes good, right?" with a very confused look on his face. High praise. Every time I try to reproduce one of his mothers recipe I always get this gem "It tastes good but my mother's is better". But not yesterday.


Ingredients

  • 200g fresh mushrooms (7oz)
  • 1 medium onion
  • 2 garlic cloves
  • 3 eggplants
  • 250mL cooking cream (8%)
  • 2 tuna cans (300g/10oz)
  • shredded mozzarella, parsley, soy sauce, olive oil, pepper, salt, nutmeg q.s.

Instructions

Start by slicing your eggplants in half and remove the eggplant flesh with the help of a knife and a tablespoon.  You should try to make a shell out of the eggplant skin and keep the shells.


Put the eggplants' flesh in a colander and sprinkle with a good amount of salt. This way they won't absorb as much olive oil. If you're in a hurry you can skip this step. If not, wait 30 minutes before washing the eggplants' flesh with running water.

Put a large frying pan on the stove top on medium heat and chop the onion and the garlic.


Add some olive oil to the pan and fry the onion and the garlic until the onion looks soft.


Add the mushrooms and stir occasionally.


When most of the water from the mushrooms has evaporated season the mushrooms with a bit of salt, a bit of soy sauce and pepper to taste. While the mushrooms finish cooking chop the eggplants' flesh into small cubes. Add the eggplants' flesh to the pan when the mushrooms look soft and mix occasionally.


The eggplant will start to decrease in size significantly. Preheat your oven to 180ºC (350F).
Taste the eggplant and add the tuna and a handful chopped of parsley when the egg plant is cooked.


Season with a bit more salt, pepper and nutmeg. Let the tuna cook for 2 to 3 minutes and add the cream.


Mix well and let it cook for 2 to 3 minutes. Give it a taste and make the necessary corrections to your taste. At this stage I actually added more nutmeg.
Line your eggplants' shells in a baking dish and filled them with the mixture from your frying pan. Sprinkle with some shredded mozzarella to taste.


You should have one extra eggplant shell to which you don't have enough mixture. Bake in the oven for 8 minutes or until the cheese looks golden. And that's it!


For a print friendly version visit this recipe at my Recipes page.

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