Eggplant Quiche in Potato Shells

A quiche does not have to have a flour base. Try this potato-shells version - an original combination of your favorite comfort foods.

Source 

Improvised

Taste 5 (out of 5)

Difficulty 2 (out of 5)

Ingredients

- 1 huge potato (120 cal - using the shell only)

- 1/2 large eggplant (55 cal)

- 1/4 medium onion (15 cal)

- 1 tbsp canola oil (120 cal)

- 3 tbsp low fat cottage cheese (40 cal)

- 1 egg (70 cal)

- 1/2 tsp dried basil leaves

- 2 tbsp fresh cilantro + more for decoration

- 1 oz/ 30 g coarsely shredded gruyere cheese (120 cal)

- salt and pepper to taste

Total 540 cal, 2 servings, 270 cal / serving

Instructions

1. Wash the potato, do not peel. Place it whole in a medium sized saucepan, cover with water, bring to a boil, reduce the heat to medium and cook for about 40-50 minutes until the potato is fully cooked. Remove the potato from water, let cool to room temperature, cut into half and using a large spoon scoop out most of the flash, leaving only a thin layer of potato close to the skin. 

2. Peel and chop the onion and the eggplant. Saute with 1 tbsp of oil on medium heat for about 10-15 minutes. You can add water or broth if the eggplant starts to stick to the pan (if you don’t want to add more oil). When the onions are caramelized and the eggplant softens remove from the fire and let cool to room temperature. 

3. Add the cottage cheese, the egg and the spices to the onion-eggplant mixture and blend in food processor until smooth. Scoop the resulting quiche filling into the potato shells

4. Preheat oven to 375F and bake for about 30 minutes. Sprinkle the shredded parmesan over the quiche mix and bake for 5 more minutes.  

Afterthoughts

- A very nice dish.

- Especially good when you feel like a quiche, but don’t want a flour-based shell.  And the skin is the healthiest part of the potato, anyway :-).