- Ingredients
- 25ml olive oil
- 25ml MAGGI Mushroom Liquid Concentrated Fonds
- 5 aubergines
- 10 flat, open cap field mushrooms
- 300g mushroom paté
- 150g cooked puy lentils
- 10g flat leaf parsley, roughly chopped
- To serve:
- 200g MAGGI Salsa Mex
- 1kg thick cut chips
Aubergine Steak
Ingredients
Method
Method
Mix together the olive oil and MAGGI Mushroom Liquid Concentrated Fonds
Using a peeler, take 3 peels down the length of the aubergine skins to give a stripe effect. Cut aubergines into approximately 6cm round barrels. In a bowl coat the mushrooms and aubergines with the fond mixture and lay on a baking sheet.
Bake in an oven preheated to 190˚C for 20 minutes. In a separate bowl mix the mushroom paté with the lentils and parsley.
Take the aubergines and mushrooms out of the oven and place one aubergine clice on each mushroom, then top with equal amounts of the paté mix. Place back in the oven for 10 minutes.
Serve with MAGGI Salsa Mex and thick cut chips.
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