Whether it’s Christmas lunch for the vegetarians in your party, or simply a day for eating something beautifully simple and tasty, Mushroom and Brinjal Ratatouille Bake https://bit.ly/2HGV1Pi fits the bill. Happy holidays! #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #BringOnSummer2018 #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas


Mushroom and Brinjal Ratatouille Bake

Serves 2



2tbsp olive oil, plus extra for drizzling

2 cloves garlic, crushed

1 large brinjal, cut into 2cm dice

3 large juicy tomatoes, chopped

500g mixed fresh mushrooms, sliced

1 large onion, sliced

1 red or orange pepper, sliced

½ cup hard sheep’s milk cheese, grated



1 Heat 1tbsp olive oil in a large pan and sauté the garlic for a minute. Don’t let it burn. Add the brinjal and cook until tender, about 10 minutes. Add the tomatoes, season well and cook another 5 minutes.

2 Meanwhile, in another pan, sauté the mushrooms in the remaining oil. Season and set aside.

3 In a small casserole dish, spread half the brinjal mixture on the bottom. Top with half the mushrooms, and half the onion and pepper. Sprinkle with half the cheese. Repeat.

4 Drizzle with a little extra olive oil. Bake in a 180°C oven for about 30 minutes, until golden.