Mushroom and brinjal salad


Ingredients 14
Servings 6
Time

Ingredients

  • 2
    slender aubergines, cut into thick rounds
  • salt and milled black pepper
  • 10
    large fresh black mushrooms, cut into medium-thick slices
  • 30
    ml
    sunflower oil
  • 10
    ml
    mustard powder
  • 10
    ml
    crushed garlic
  • 45
    ml
    olive oil
  • 1
    red sweet peppers, grilled (see recipe)
  • 2
    yellow sweet pepper, grilled (see recipe)
  • 250
    ml
    cooked brown lentils (see recipe)
  • 10
    black olives, stoned and sliced
  • 5
    anchovies, finely slivered (optional)
  • salad dressing (see recipe)
  • 200
    g
    baby salad leaves
 

Method

 
1. Wash brinjals and salt lightly. Allow to stand for 10 to 15 minutes, until little beads of water form. Rinse well and pat dry with absorbent paper. Wipe mushrooms, using damp paper towels. 2. Set oven to 180 ºC. brush ovenproof pan with oil and heat in oven for 2 to 3 minutes. Arrange brinjals and mushrooms in pan, sprinkle with mustard powder, garlic and pepper, then with olive oil. Cover and bake for 5 to 7 minutes. Remove pan from oven. Sprinkle mushrooms with salt, leave for 1 minute, then remove from pan. Turn brinjals over, salt lightly and cook for 5 to 7 minutes. 3. Place cooled peppers on a platter, arrange binjals and mushrooms between them, and sprinkle with lentils. Add olives and anchovies. Toss dressing with salad leaves and place around vegetables on platter. Serve at room temperature.
 

Read more on: bake
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.