Ingredients
-
4 tbsp olive oil
-
2 tbsp balsamic vinegar
-
4 large portobello mushroomsStalk discarded
-
1 aubergineCut lengthways into 6 thin slices
-
50g grated parmesan cheese
-
6 tbsp fine breadcrumbs
-
salt and pepper
-
CHICKPEA MASH
-
1 tbsp olive oil
-
1 crushed garlic clove
-
400g cooked chickpeas
-
100ml milk
-
4 tbsp salsa verdiOr basil - to serve
Directions
These grilled mushrooms with chickpea mash are a hearty and healthy little dish full of flavour, great as a starter or main dish.
Ingredients
| 4 tbsp olive oil | |
| 2 tbsp balsamic vinegar | |
| 4 large portobello mushrooms | |
| 1 aubergine | |
| 50g grated parmesan cheese | |
| 6 tbsp fine breadcrumbs | |
| salt and pepper | |
CHICKPEA MASH |
|
| 1 tbsp olive oil | |
| 1 crushed garlic clove | |
| 400g cooked chickpeas | |
| 100ml milk | |
| 4 tbsp salsa verdi | |
Steps
|
1
|
Pre-heat grill 1 and line the metal tray with foil. |
|
2
|
Combine the olive oil and vinegar in a bowl and brush over the gills of the mushrooms. GRILL for 5-6 mins, turn the mushrooms over and repeat. Remove from the oven and wrap the mushrooms in foil to keep warm. |
|
3
|
Meanwhile, make the chickpea mash, put the garlic and 1tsp of oil in a bowl, cover and microwave on high for 30 seconds, add the chickpeas and milk and microwave on high for 2-3 mins, mash coarsely and season with salt and pepper. |
|
4
|
Aubergine Schnitzel Pre-heat GRILL 1. |
|
5
|
Mix the parmesan and breadcrumbs together on a plate and season with salt and pepper. |
|
6
|
Discard the outer slices of the aubergine. Brush one side of the aubergine slices with the oil and balsamic mix, press each slice into the breadcrumb mix. |
|
7
|
GRILL crumb side up for 5 mins or until golden and crisp. Turnover, brush the other side with the oil and vinegar mix and sprinkle the remaining bread crumb mix on top. GRILL for another 5 mins or until golden and crisp. |
|
8
|
To serve. Put one mushroom, gill side up on each of the 4 plates and top with the chickpea mash. Fold each slice of aubergine in half and put on top of the mash, top with a basil leaf, then drizzle. |
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