Stuffed Aubergine with Mushrooms and Chickpeas
60 minutes Budget Vegetarian Recipe Step 1. Preheat the oven to 200°c. Cut the aubergine in half lengthwise and score the flesh.
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Cooking tools:
- Kitchen scale
- Grater
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Measuring spoon
- Spoon
Ingredients
- 2 Aubergines
- 30ml of olive oil
- 1 tsp of salt
- 1 tsp of ground pepper
- 400g of brown mushrooms
- 400g of chickpeas, rinsed and drained
- 25g of Parmesan cheese, grated
- 1 garlic clove, minced
- 1 tsp of ground coriander
- 1 tsp of ground cumin
- 120g of mayonnaise
- ½ tsp of turmeric powder
- 2 Tbsp of fresh lemon juice
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