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Grilled Mushrooms with Chickpea Mash & Aubergine Schnitzel

  • 40 mins
  • Medium
  • Vegetarian
  • Microwave

Ingredients

  • CHICKPEA MASH

Directions

These grilled mushrooms with chickpea mash are a hearty and healthy little dish full of flavour, great as a starter or main dish.

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Steps

1

Pre-heat grill 1 and line the metal tray with foil.

2

Combine the olive oil and vinegar in a bowl and brush over the gills of the mushrooms. GRILL for 5-6 mins, turn the mushrooms over and repeat. Remove from the oven and wrap the mushrooms in foil to keep warm.

3

Meanwhile, make the chickpea mash, put the garlic and 1tsp of oil in a bowl, cover and microwave on high for 30 seconds, add the chickpeas and milk and microwave on high for 2-3 mins, mash coarsely and season with salt and pepper.

4

Aubergine Schnitzel

Pre-heat GRILL 1.

5

Mix the parmesan and breadcrumbs together on a plate and season with salt and pepper.

6

Discard the outer slices of the aubergine. Brush one side of the aubergine slices with the oil and balsamic mix, press each slice into the breadcrumb mix.

7

GRILL crumb side up for 5 mins or until golden and crisp. Turnover, brush the other side with the oil and vinegar mix and sprinkle the remaining bread crumb mix on top. GRILL for another 5 mins or until golden and crisp.

8

To serve. Put one mushroom, gill side up on each of the 4 plates and top with the chickpea mash. Fold each slice of aubergine in half and put on top of the mash, top with a basil leaf, then drizzle.

Enjoy

Grilled Mushrooms with Chickpea Mash & Aubergine Schnitzel

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Ingredients

4 tbsp olive oil
2 tbsp balsamic vinegar
4 large portobello mushrooms Stalk discarded
1 aubergine Cut lengthways into 6 thin slices
50g grated parmesan cheese
6 tbsp fine breadcrumbs
salt and pepper
CHICKPEA MASH
1 tbsp olive oil
1 crushed garlic clove
400g cooked chickpeas
100ml milk
4 tbsp salsa verdi Or basil - to serve
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