Aubergine with Mushroom and Sauce.
These savory Aubergine and Mushroom Stacks is a great vegetarian addition to your recipe book.
Aubergine And Mushroom Delights
Want a healthy vegetarian meal that has all the flavor. You wont regret these Aubergine and Mushroom stacks.
4 Medium Aubergines
Ina Paarman’s Garlic & Herb Seasoning
1 Onion (Chopped)
Ina Paarman’s Green Onion Seasoning
1 Tblsp Butter
2 Garlic Cloves
1 Cup Portobellini Mushrooms
1 Tblsp Ina Paarman’s Beef Flavour Stock Powder
Ina Paarman’s Garlic Pepper Seasoning
Ina Paarman’s Ready to Serve Cheese Sauce
For The Aubergines
Preheat the oven to 200°C
Line a baking sheet with baking paper. Slice each aubergine into 4 slices lengthwise. Lay out Aubergine slices on baking paper
Season the Aubergine Slices only on one side with Garlic & Herb Seasoning. Drizzle a lot of Olive Oil.
Bake for 30 – 35 minutes until soft and nicely browned
For The Mushrooms
Heat the butter and oil in a pan. Add Green Onion Seasoning and saute the onions.
Add the garlic. Fry for 1 Minute. Add the mushrooms, cook another 2 minutes.
Remove from heat. Sprinkle over and stir in the Beef Flavor Stock Powder and add Garlic Pepper Seasoning. Leave to cool.
Arrange 4 slices of Aubergine on the paper lined baking tray
Layer the Aubergine and mushrooms twice. Then put a final layer of aubergine for each portion on top.
Bake at 200°C for 15 minutes.
Dish an aubergine stack on each plate.
Pour over the warmed cheese sauce. Garnish with Parsley. Enjoy.
Serve these stacks with a side of salad or bread rolls.