Going out on the street right now, with the cold weather, is an act of courage. When we finally get home, we want to have something hot, spicy and that comforts the soul. If we also have a worrying amount of cheese in the equation, many will satisfy their gluttony. But, if we can also have it in about 35 minutes, let the bells ring: this kimchi, aubergine and mushroom gratin is what you need.
Preparing this recipe is as simple as mixing a few ingredients, a little cream, a lot of cheese and putting it all in the oven. To give it a little more depth, we will cook the cream in a mixture of anchovy in toasted butter. Kimchi, being fermented, adds lactic acidity to the dish, which helps to reduce the greasy sensation of the cheese. To provide freshness we will add a good load of aromatic herbs, among which you can use basil, dill, fennel, mint or whatever you have at home.
What alternative do you have if you can’t get kimchi?
Kimchi is a staple ingredient in Korean cuisine. The traditional form consists of fermented Chinese cabbage with gochugaru (chili flakes), fish sauce, sticky rice and various fruits and vegetables. Fermentation gives it an acid flavor due to the lactobacillus They feed on sugars. If it is impossible for us to acquire or prepare it, an alternative is to use a cabbage, chop it and blanch it for about a minute in boiling water. Let it cool and season it with vinegar, salt, chili flakes, grated apple, a few very minced garlic and a pinch of crushed anchovies and sesame seeds. Naturally it is not the same final product, but it is a fix if it is not feasible to find kimchi in your area. Another option is to buy sauerkraut, which is easier to find, and dress it with the above ingredients, avoiding the vinegar.
Difficulty
The one to wait for it to stop burning to sink your teeth into it.
Ingredients
for 4 people
- 550g kimchi
- 175g aubergine
- 125 g of mushrooms or mushrooms
- 300 ml heavy cream for cooking or crème fraîche
- 250g grated mozzarella
- 150 g of grated emmental (or the one you want)
- 8 anchovies
- a bunch of basil
- 2 butter spoons
- 1 tablespoon olive oil
- 1 teaspoon nutmeg
- black pepper to taste
- Chinese onion to decorate (optional)
Preparation
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In a saucepan over low-medium heat, sauté the anchovies with two tablespoons of butter and a pinch of black pepper until they break up and are lightly toasted.
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Add the 300 ml of cream to the saucepan, the nutmeg and cook for one minute. Remove from the heat to temper.
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Heat the oven with fan to 200ºC.
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Cut the aubergine and mushrooms into pieces of approximately two centimeters and sauté in a pan with a tablespoon of oil. Cook until golden brown and the eggplant softens. Move to a large bowl.
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Drain the kimchi by squeezing it with your hands and add to the bowl of the aubergines and mushrooms. Reserve the juice for other preparations
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Add the cheese to the saucepan of cream and mix well. Pass it to the bowl with the rest of the ingredients. Mix well and put on a baking tray.
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Put the tray in the oven at medium height and bake for 20 minutes. After the time has elapsed, add a little more grated cheese on top so that it gratins and leave for five more minutes. It will now be ready to serve with Chinese chives -if you want-, more basil, chives or coriander on top.
If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista. And if it goes wrong, complain to the Defender of the Cook by sending an email to [email protected].
#Kimchi #aubergine #mushroom #gratin
