Aubergine mushroom cream
Aubergine mushroom cream
Ingredients:
- 500 g button mushrooms
- 2 smaller aubergine
- 2-3 cloves garlic
- 2 hard-boiled eggs
- sour cream
- olive oil, salt and pepper
Preparation:
Slice the aubergine down the centre and bake in the oven until the skin is black and the flesh is soft and cooked (around 25-30 minutes).
After baking, spoon out the flesh, mix with the finely-chopped hard-boiled egg, steamed mushrooms, crushed garlic and sour cream.
