Warm Aubergine and Mushroom Salad

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Warm Aubergine and Mushroom Salad
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
Ingredients
2 large Eggplant (quartered)
4 ounces button Mushrooms
5 tablespoons olive oil
salt
peppers
2 cloves garlic cloves (crushed)
1 cup Pine nuts
1 cup Mascarpone
To garnish
pea shoots
How healthy are the main ingredients?
MascarponePine nutsMushroomolive oilgarlic cloveEggplant

Preparation steps

1.
Heat the oven to 200°C (180° fan) 400°F gas 6.
2.
Put the aubergines into a baking dish and drizzle with 3 tablespoons oil. Cook for 25 minutes, then add the mushrooms, remaining oil, a sprinkling of salt and pepper and the garlic. Cook for a further 20- 25 minutes until softened and browned.
3.
Place the aubergines and mushrooms on serving plates. Scatter with the pine nuts.
4.
Place a spoonful of mascarpone on top and garnish with pea shoots.