Roasted Aubergines With Mushrooms, Tomatoes And Topping
Author: Maryam Ayres
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
Ingredients: 2 Eggplants 2 Tomatoes 70 Grams Boiled Mushrooms 2 Tablespoons Grated Cheese 2 Tablespoons Cream 1 Teaspoon Finely Chopped Garlic 1/2 Teaspoon Dried Basil 1 Tbsp
Necessary products :
- 2 aubergines
- 2 tomatoes
- 70 grams of boiled mushrooms
- 2 tablespoons grated yellow cheese
- 2 tablespoons cream
- 1 teaspoon chopped finely chopped garlic
- 1/2 teaspoon dried basil
- 1 tablespoon olive oil
- salt to taste
Preparation :
Cut the aubergines into pieces, add salt, and leave for 10 minutes. Mushrooms and tomatoes also cut into pieces. Add garlic and basil to the cream, stir.
Arrange the eggplant pieces in a pan greased with olive oil, spread the mushrooms on them, then the tomatoes, and spread with the cream mixture. Sprinkle with grated yellow cheese and bake the dish in the oven until golden brown.
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