Ingredients
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4 tbsp Olive Oil
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2 tbsp Balsamic Vinegar
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4 Large Portobello MushroomsStalks discarded
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1 AubergineCut lengthways
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50g Grated Parmesan Cheese
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6 tbsp Fine breadcrumbs
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Salt and Pepper
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Chickpea Mash
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1 tbsp Olive Oil
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1 Crushed Garlic Clove
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400g Cooked chickpeas
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100ml Milk
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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.
Steps
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1
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Pre-heat grill 1 and line the metal tray with foil. |
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2
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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. |
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3
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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. |
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4
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Mix the parmesan and breadcrumbs together on a plate and season with salt and pepper. |
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5
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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. |
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6
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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. |
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7
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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 |
