Mushroom and brinjal stack with tahini dressing
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- Abigail Donnelly
- 4
- Easy
- Carb Conscious Fat conscious
- 20–30 minutes
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 1 bulb garlic
- 1 bulb garlic
- Olive oil
- 8 large brown mushrooms
- Olive oil
- For the tahini dressing:
- 25 g toasted sesame seeds
- Juice of 1 lemon
- 2 brinjals
- Tahini
- Basil leaves
Cooking Instructions
Preheat the oven to 180°C. Roast a bulb garlic, drizzled with olive oil, for 20–30 minutes, or until softened. Ten minutes before the end of the roasting time, add large brown mushrooms to the baking tray, drizzle with olive oil and season to taste.
Remove to cool. For the tahini dressing, blend cloves garlic with sesame-seed paste, toasted sesame seeds, the juice of 1 lemon and seasoning, to taste.
Slice brinjals lengthways, rub with olive oil and sprinkle with sea salt. Char on a hot ridged pan for 3 minutes a side. Serve stacked with the mushrooms, a spoonful of tahini and fresh basil leaves.
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