Macaroni gratin with tomatoes, eggplant and mushrooms
Macaroni gratin with tomatoes, eggplant and mushrooms is a recipe featuring fresh ingredients from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 350 g macaroni
- Salt
- 1 eggplant
- olive oil
- 2 Garlic cloves
- 250 g Mushrooms
- 400 g Tomatoes
- 4 Spring Onions
- 0.5 bunch Parsley
- 200 ml whipping cream
- 100 g freshly grated Gruyère cheese
- pepper (ground)
Instructions
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1.
Pre‑cook the macaroni in boiling salted water for 5 minutes, drain, rinse with cold water and let dry. Cut slightly smaller. Wash the eggplant, trim ends, halve lengthwise, slice into not too thick pieces, sprinkle with salt and let sit in water for 30 minutes to draw out bitterness; then pat dry.
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2.
Heat 2 tbsp oil in a pan, peel and roughly chop garlic, sauté until fragrant, then add eggplant slices in batches, turning occasionally to lightly brown. Clean mushrooms, quarter them and quickly sear in 2 tbsp oil. Boil tomatoes briefly, cool, peel, quarter, remove seeds and roughly chop the flesh.
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3.
Trim spring onions, wash and slice into thin rings. Grease a baking dish, layer eggplant, pasta, mushrooms and tomatoes, sprinkle with spring onion rings. Wash parsley, finely chop, mix cheese with cream, season with salt and pepper, pour over the layers and top with chopped parsley. Bake in a preheated oven for about 35 minutes until golden. Serve immediately.
