Aubergine and Mushroom Stacks
4 medium size aubergines, ± 12 cm long
Ina Paarman’s Garlic & Herb Seasoning
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.
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.