Aubergine and Mushroom Stacks
I had this in Plettenberg Bay as a Vegetarian main course in Kurland’s dining room, and really enjoyed it. Serve it piping hot coated with warm cheese sauce on warmed dinner plates.
YOU WILL NEED
- 4 medium size aubergines, ± 12 cm long
- Ina Paarman’s Garlic & Herb Seasoning
- olive oil
- 1 medium onion, chopped
- Ina Paarman’s Green Onion Seasoning
- 1 T (15 ml) butter
- 1 T (15 ml) oil
- 2 cloves garlic, sliced
- 250 g portobellini mushrooms, sliced
- 1 t (5 ml) Ina Paarman’s Beef Flavour Stock Powder (it is vegan)
- Ina Paarman’s Garlic Pepper Seasoning, to taste
- 1 x 200 ml Ina Paarman’s Ready to Serve Cheese Sauce
Adjust the oven rack to the middle position. Preheat the oven to 200°C.
Line a baking sheet with baking paper.
Slice each aubergine into 4 slices lengthwise. Arrange aubergine slices on baking paper.
Season the slices, very lightly, on one side only with Garlic & Herb Seasoning and then drizzle generously with olive oil.
Bake for 30 – 35 minutes until soft and nicely browned (no need to turn).
Sauté the onion, pre-seasoned with Green Onion Seasoning, in a mixture of butter and oil. Add the garlic, turn up the heat, add the mushrooms and stir-fry until just before it starts drawing water.
Remove from heat.
Sprinkle over and stir in the Beef Flavour Stock Powder and add Garlic Pepper Seasoning to taste. Leave to cool.
Reserve 12 of the best mushroom slices to garnish with.
Re-use the baking paper and arrange 4 slices of aubergine on the paper lined baking tray. Divide the sautéed mushrooms roughly into 4 portions. Layer aubergine, mushrooms, aubergine, mushrooms and a final aubergine layer for each serving.
Bake at 200°C for 15 minutes.
Decant Ready to Serve Cheese Sauce and warm.
Warm 4 serving plates.
Dish an aubergine stack on each plate. Pour over the warmed cheese sauce and garnish with reserved sautéed mushrooms and parsley.
Serve with a salad and nice crusty bread.