Main courses · Vegetarian

Roasted Aubergine with Oyster Mushrooms

★ 3.73 ratings

Leftover black garlic purée and miso spread can be stored in airtight containers and used for other recipes, a black garlic and aubergine miso soup, for example.

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Details

Difficulty: Medium
Prep: 35 min
Active: 35 min
Cook: 60 min
Total: 60 min
Yield: 2 portions

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Category: Main courses Vegetarian
Time: 30–60 min
Nutrition: High fibre Under 500 kcal
Difficulty: Medium

Ingredients

Metric US

black garlic: 100 g
apple juice: 70 g
sunflower oil: 50 g
aubergine: 200 g
miso: 40 g
tahini: 40 g
liquid vegetable stock: 40 g
ground cumin: 1 tsp
aubergine: 1
sunflower oil: 3 tsp
hen of the woods mushroom: 250 g
unsalted butter: 2 tbsp
edible flowers: 16

Nutritionper portion

Per portionRecipe totalCustom

Portions

Recipe total uses the listed yield. Choose Custom to enter a different number of portions.

Protein: 8.5 g
Energy: 1,857.7 kJ
Calories: 444 kcal
Fat: 39 g
Fibre: 7.8 g
Carbohydrates: 14 g

Cookidoo® details

Categories: Main dishes - vegetarian, Side dishes
Dish types: Vegetarian
Meal types: Main Course, Side Dish
Dietary: Vegetarian, Nut Free, Sugar Free, Alcohol Free, Gluten-Free
Health: Low Carb
Seasons: Summer
Equipment: fine mesh sieve, frying pan, large frying pan, piping bag, sharp knife
Collections: Simon Rogan
Original tags: Vegetarian, Nut free, Sugar free, alcohol free, Summer, Video

Cooking instructions are available on the original Cookidoo® page.

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