Recipe
Step 1.
Preheat the oven to 200°c. Cut the aubergine in half lengthwise and score the flesh. Be careful not to cut through the skin. Place the aubergine cut side up on a baking tray. Drizzle it with olive oil, and season with salt and pepper. Roast the aubergine in the oven for 30 minutes.
Step 2.
Take a medium bowl and add the chickpeas, mushrooms, Parmesan, coriander, cumin, and a little more salt and pepper.
Step 3.
Remove the baking tray from the oven, and spread the chickpea/mushroom mix across the top of the aubergines.
Step 4.
Return everything to the oven, and cook for a further 10-15 minutes.
Step 5.
Mix the curry mayonnaise ingredients together in a small bowl. Drizzle the mayo over the baked aubergines just before serving.
Ingredients
For 4 servings
2
Aubergines
30ml
of olive oil
1 tsp
of salt
1 tsp
of ground pepper
400g
of brown mushrooms
400g
of chickpeas, rinsed and drained
25g
of Parmesan cheese, grated
1
garlic clove, minced
1 tsp
of ground coriander
1 tsp
of ground cumin
For the Curry Mayo:
120g
of mayonnaise
½ tsp
of turmeric powder
2
Tbsp of fresh lemon juice”
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