Mushroom and brinjal stack with tahini dressing

Mushroom and brinjal stack with tahini dressing

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  • 4
  • Easy
  • Carb Conscious Fat conscious
  • 20–30 minutes


  • 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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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