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 ozs button Mushrooms
- 5 Tbsps olive oil
- salt
- peppers
- 2 cloves garlic cloves (crushed)
- 1 cup Pine nuts
- 1 cup Mascarpone
- To garnish
- pea shoots
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.
