Mushroom ragout with tomato and aubergine

Padlizsanos gombas laskaragu

Mushroom ragout with tomato and aubergine


  • 300 g oyster mushrooms
  • 300 g pizza mozzarella
  • 2 aubergines
  • 150 ml seasoned tomato sauce
  • 100 g tomato concentrate
  • 1 clove of garlic
  • oregano
  • olive oil, salt and pepper

Cut the mushrooms into strips, season with salt and pepper, then fry until golden.

Mix the tomato sauce and tomato concentrate with the crushed garlic, then gently stir in the mushrooms. Slice the aubergines into finger-thick rings and arrange on the base of a lightly oiled ovenproof baking dish. Spread with a layer of the tomato and mushroom sauce and top with slices of mozzarella. Sprinkle with oregano, drizzle with olive oil, and bake for 30 minutes in the oven at 180–200°C.