Cancer-Fighting Veggie Gratin: A Salt-Free Delight
[Anti-Cancer Recipe] Salt-Free Vibrant Veggie Gratin for Vegetarians!
Discover a vegetarian gratin bursting with beneficial nutrients! This recipe features eggplant, rich in cancer-fighting polyphenols, kabocha squash packed with beta-carotene, mushrooms abundant in beta-glucans, and soy cream for plant-based protein. It’s completely salt-free, allowing the natural sweetness of the vegetables and the creamy texture of the soy cream to shine. Enhanced with the aromatic notes of garlic and basil, this dish is not only incredibly healthy but also a delight for your palate. Its beautiful colors are a bonus! This gratin offers a perfect balance of nutrition and flavor, making it an exceptional choice for a health-conscious meal.
Ingredients
- 1 eggplant
- 100g kabocha squash
- 1 poached egg (for lacto-ovo vegetarians)
- 5g scallions
- 20ml soy cream
- 50g mixed mushrooms
- 0.1g black pepper
- 0.1g dried basil
- 10ml sesame oil
Cooking Instructions
Step 1
Wash the eggplant thoroughly and cut it in half lengthwise. Use a spoon to carefully scoop out the seedy inner flesh, creating a hollow cavity for the filling.
Step 2
Finely chop the scooped-out eggplant flesh. This will be a key component of your gratin filling.
Step 3
Peel the kabocha squash, remove the seeds, and cut it into small, approximately 1cm cubes. Thinly slice the garlic.
Step 4
Tear or chop the mixed mushrooms into bite-sized pieces. This helps them absorb flavors and cook evenly.
Step 5
Thinly slice the scallions and soak them in cold water for about 5 minutes to remove any harshness. Drain them thoroughly. This adds a fresh aroma and vibrant color to the finished dish.
Step 6
Sprinkle dried basil evenly over the hollowed-out halves of the eggplant. Brush lightly with sesame oil. Using a kitchen torch, lightly grill the inside and outside of the eggplant halves until lightly charred; this enhances their flavor. Separately, heat sesame oil in a pan over medium-high heat. Add the chopped eggplant flesh, diced kabocha squash, torn mushrooms, and sliced garlic. Stir-fry for about 5 minutes until the vegetables are tender and fragrant, bringing out their natural sweetness.
Step 7
Fill the hollowed-out eggplant shells with the sautéed vegetable mixture. Add the soy cream and mix gently to combine, ensuring the vegetables are well coated in the creamy sauce.
Step 8
For lacto-ovo vegetarians, carefully place a pre-poached egg on top of the filled eggplant. The creamy yolk will add a wonderful richness.
Step 9
Preheat your oven to 220°C (425°F). Place the filled eggplants in the oven and bake for about 10 minutes, or until heated through and the filling is bubbly. Once removed from the oven, use the kitchen torch again to lightly brown the top for an appealing finish.
Step 10
Garnish the finished veggie gratin with the drained, sliced scallions for a final touch of freshness and color. Your healthy and delicious veggie gratin is ready to enjoy!
