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Roast mushrooms and brinjals with mozzarella cheese

Ingredients 7
Servings 4


  • 2
    large aubergines
  • 4
    large brown mushrooms
  • 5
    fresh coriander
  • 125
    mozzarella cheese, cubed
  • 60
  • 1
    small bunch young spinach, washed
  • salt and freshly ground black pepper


Preheat the oven to 200 ºC. Grease a baking tray or ovenproof dish. Slice brinjals, sprinkle with salt and set aside for at least 15 minutes. Wipe mushrooms and place in ovenproof dish. Rinse brinjals and place with mushrooms on dish. Bake for 15 minutes before removing from oven, by which time they should be almost tender. Cook spinach for 2 minutes, shaking the pan from time to time, Until wilted. Drain and, when cool enough to handle, squeeze out excess moisture, then chop coarsely. Season spinach with pepper and a little salt. Stack individual mushrooms on slices of brinjal, top with spinach and place a cube of mozzarella cheese on top of each stack. Bake in oven for 7 to 8 minutes, until the cheese has melted and is just starting to bubble.

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