FRIJE

Instructions

• 1.   Rub the chanterelles with a damp cloth and brush them if necessary before cooking them for about 5 minutes in a little salted water.
  Drain them.
• 2.   Wash the eggplant, remove the ends, pat it dry, and cut it into slices about 1 cm thick.
  Lightly salt and let it drain for 15 minutes.
  Rinse, pat dry, and then cut the slices into cubes.
• 3.   Wash the leek and slice it.
  Rinse the tomatoes, pat them dry, remove the stem, and cut the flesh into small cubes.
  Grate the gouda cheese and set it aside.
• 4.   Peel the onion and garlic. Chop them and sauté them in oil until golden.
  Add the eggplant, leek, tomatoes, and chanterelles one after the other. Let it simmer for 3 minutes.
  Add the vegetable broth and bring it to a boil. Let it cool slightly before incorporating the beaten eggs.
• 5.   Transfer the mixture to a gratin dish and sprinkle with grated gouda cheese. Bake for about 25 minutes in a preheated oven at 180°C (160°C fan-forced).
  Serve when golden brown.

Nutritional information *