Mushroom and lemon go really well together, and I love using Chinese eggplant for this dish, but you can totally use the regular kind.


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Serves 4

You will need:
4 Chinese eggplants, cut in half, lengthwise
7 tablespoons olive oil, divided
salt
chili flakes
2 pounds mixed mushrooms,
cleaned, larger ones cut in half
2 garlic cloves, thinly sliced
pepper
grated zest of 1 lemon
2 tablespoons chopped parsley
1 small red onion, finely diced

  1. Preheat oven to 375°F.
  2. Place the eggplant in an ovenproof dish and drizzle with 3 tablespoons of olive oil. Top with salt and chili flakes. Bake until soft, about 20 minutes.
  3. Heat 3 tablespoons of olive oil in a large pan, and add the mushrooms. Cook them until they start to brown.
  4. Add garlic, salt, and pepper. Cook until golden.
  5. Add lemon zest, parsley, and red onion. Toss well and divide on 4 plates.
  6. Top with eggplant, and a drizzle of olive oil.

TIP:

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Mushroom and lemon go really well together, and I love using Chinese eggplant for this dish, but you can totally use the regular kind.
Photography by Paul "Sweet Paul" Lowe

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