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Mushroom and Aubergine Bake

Mushroom and Aubergine Bake


For 6

You will need...

  • 2 medium aubergines
  • 250 g Portobello mushrooms, cleaned and left whole
  • 3 tablespoon olive oil
  • 2 garlic cloves, finely chopped
  • 1 red chilli, finely chopped
  • 4 tablespoon flat-leaf parsley, chopped
  • 75 g Pecorino, grated

Mushroom and Aubergine Bake Method

  1. Slice the aubergines into thick, even slices and put into a bowl with the mushrooms, olive oil, garlic, chilli and parsley, and leave for 30 minutes.
  2. Transfer to a roasting tin, drizzle with a little extra oil and season with salt and black pepper. Roast for 20 minutes, then turn over and continue cooking for 10-15 minutes until the vegetables are brown and soft.
  3. Scatter the pecorino over and pop back in the oven until the cheese has melted.
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