• 2servings
  • 40minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, D
MineralsCopper, Chromium, Manganese, Iron, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 25 ml olive oil

  2. 55 g shallots , finely chopped

  3. 1 clove garlic , crushed

  4. 55 g shiitake mushrooms , sliced

  5. 1 aubergine

  6. 40 g mung beans , cooked

  7. pinch of ground cumin

  8. pinch of ground coriander

  9. cayenne pepper

  10. black pepper

  11. 1 large tomato , skinned, deseeded and diced

  12. 50 ml vermouth

  13. 2 tbsp melted butter

  14. 2 tbsp chopped parsley

  15. 200 g breadcrumbs

  16. 50 g parmesan , grated

  17. mixed salad leaves

  18. olive oil , for dressing

  19. balsamic vinegar , for dressing

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200ºC/gas 6.

  2. Heat the olive oil in a heavy-based saucepan. Add the shallots and garlic and cook gently for a couple of minutes.

  3. Add the mushrooms and cook for a further minute, then add the aubergine flesh and mung beans and season with the cumin, coriander, cayenne, salt and freshly ground pepper.

  4. Next, add the diced tomato and vermouth. Cook briskly until reduced by half. Check and adjust the seasoning if necessary.

  5. Spoon the mixture into the hollowed out aubergine halves.

  6. Mix together the melted butter, parsley, breadcrumbs and Parmesan cheese and sprinkle over the top of the aubergine halves to form a crust. Place on a baking sheet.

  7. Bake for 30 minutes until the aubergine is tender and the cheese crust golden brown.

  8. To serve, place on a bed of mixed leaves and drizzle over the olive oil and balsamic vinegar.


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