Aubergine mushroom cream


  • 500 g button mushrooms
  • 2 smaller aubergine
  • 2-3 cloves garlic
  • 2 hard-boiled eggs
  • sour cream
  • olive oil, salt and pepper

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.