Ingredients
- 8 portobello mushroom caps
- 1 large eggplant
- Olive oil
- Eggplant spice
- Roasted Red Pepper Sauce or a very flavorful sauce of your choice like roasted tomato jam or chutney
Method
- Set the oven to 230 °C.
- Using a paper towel, wipe clean the mushroom caps and remove the stem.
- Brush the mushroom caps on both sides with olive oil and season the underside with salt and pepper.
- Set them on a baking sheet with tops facing down.
- Slice the eggplant into 2.,5 cm slices.
- Brush the eggplant slices with olive oil and toss them with the spice mixture and place them on a cookie sheet.
- Bake the mushrooms and eggplant for 20′, flipping the eggplant halfway through.
- To assemble, top 4 portobello mushroom caps with 1 to 2 slices of roasted eggplant, roasted red pepper jam, and fresh cilantro.
- Cover with second mushroom cap and serve.