Aubergines with a Porcini Crust

(from bercilak’s recipe box)

Source: Annie Bell : Vegetable Book

Serves 4 people

Categories: MAIN, aubergines

Ingredients

  • 2 aubergines
  • olive oil
  • 60 g quinoa
  • 15 g dried porcini
  • 1 tsp thyme leaves
  • 3 tbsp flat leaf parsley, chopped
  • 2 tsp basil, chopped
  • 1 galic clove, chopped
  • 80 g Gruyere, grated
  • 60 g unsalted butter
  • 1 tsp wholegrain mustard

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