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Grilled Mushrooms with Chickpea Mash & Aubergine Schnitzel

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Ingredients

4 tbsp Olive Oil
2 tbsp Balsamic Vinegar
4 Large Portobello Mushrooms Stalk discarded
1 Aubergine Cut 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 Verdi Or basil - to serve

Grilled Mushrooms with Chickpea Mash & Aubergine Schnitzel

  • Medium

Ingredients

  • Chickpea Mash

Directions

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These grilled mushrooms with chickpea mash are a hearty and healthy little dish full of flavour, great as a starter or main dish.

Steps

1
Done

Pre-heat grill 1 and line the metal tray with foil.

2
Done

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
Done

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
Done

Aubergine Schnitzel

Pre-heat GRILL 1.

5
Done

Mix the parmesan and breadcrumbs together on a plate and season with salt and pepper.

6
Done

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
Done

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
Done

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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