Roasted Aubergine with Oyster Mushrooms
TM6 TM5

Roasted Aubergine with Oyster Mushrooms

5.0 (1 rating)

Ingredients

Black Garlic Purée

  • 100 g black garlic
  • 70 g apple juice

Aubergine Miso Spread

  • 50 g sunflower oil
  • 200 g aubergine, diced (1 cm)
  • 40 g miso
  • 40 g tahini
  • 40 g liquid vegetable stock
  • 1 tsp ground cumin

Aubergine Halves

  • 1 aubergine
  • 3 tsp sunflower oil
  • 250 g hen of the woods mushroom, pulled into individual strands
    or fresh king oyster mushroom, pulled into individual strands
  • 2 Tbsp unsalted butter, diced

Serving

  • 16 edible flowers

Nutrition
per 1 portion
Calories
1832 kJ / 444 kcal
Protein
8.5 g
Carbohydrates
14 g
Fat
39 g
Saturated Fat
10 g
Fibre
7.8 g
Sodium
500 mg

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