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Baked mushrooms stuffed with aubergine

1. Preheat the oven to 180°C using the convection setting. Cut the aubergine in half lengthways and place on a baking tray lined with baking paper. Cut a cross with a knife and add olive oil, salt, pepper, oregano and rosemary. Bake in the oven for about 30 minutes until soft. In the meantime, finely chop the garlic and thyme and place in a bowl. Scoop out the aubergine with a spoon, chop coarsely into small pieces and add to the garlic. Add the tahini paste to taste and season with lime juice, salt and a little pepper.
2. Cut off the stems and place the mushrooms on a lined baking tray. Hollow them out slightly with a spoon and put the aubergine mixture in the mushrooms. Grate the feta finely by hand and sprinkle over the stuffed mushrooms. Bake in the oven around 15 minutes until golden brown, garnish with herbs and serve.
3. Offer all guests a Grimbergen Blanche and enjoy the spicy appetiser to the full.

1 aubergine
12 white mushrooms
2 garlic cloves
1 lime
40 g feta cheese
½ tbsp tahini paste
2 tbsp olive oil
2 sprigs rosemary
2 sprigs thyme
¼ bunch oregano
freshly ground pepper

With a hint of coriander and a light lemony note, Grimbergen Blanche is the perfect complement to these sweet and spicy chilli prawns. 

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