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Mushroom and brinjal salad

Ingredients 14
Servings 6


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


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.

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