Recipes for aubergines courgettes mushrooms - Main course

Author: William Mclendon  

Packed full of beans, pulses + scrummy veg, using ingredients from your kitchen cupboard! A delicious savoury crumble recipe with aubergines and mushrooms A yummy veggie bake perfect for the whole family to enjoy!

Roasted aubergine, courgette and mushroom crumble

Roasted aubergine, courgette and mushroom crumble
A delicious savoury crumble recipe with aubergines and mushrooms
Provided by: Sam
Yields: 0 servings
Number of ingredients: 12
  • 1 cup of flour
  • 70gms of butter
  • 50gms of grated Gruyere (Parmesan would work well too)
  • 1 tsp chopped fresh thyme leaves
  • half a large aubergine cut into medium-sized cubes
  • 3 med/ large courgettes sliced on the diagonal (always just so much prettier than a straight round disc cut)
  • 3 cloves of garlic, crushed
  • 2 large tomatoes, skinned and roughly chopped
  • 125gm (half a punnet) white button mushrooms sliced
  • 1 teaspoon thyme roughly chopped
  • seasoning
  • a splash of olive oil
How to cook:
  1. How to make this:
  2. preheat the oven to 180 C
  3. grease a 28-30cm pie dish or any other suitable sized oven tray (I like to have a fairly wide top so that the crumble is spread out quite thinly so that it gets nice and crunchy), or you could make this in individual ramekins
  4. roast the courgette and aubergine for 15 minutes with a bit of olive oil
  5. whilst that is roasting, skin the tomatoes and chop
  6. make the topping by mixing all the butter and flour with your fingers, then add the other ingredients and mix lightly until it all comes together and a nice crumb is formed. If it is too dry add a few teaspoons of water
  7. add the tomatoes to a bowl with the chopped mushrooms, garlic and thyme
  8. add the courgette and aubergine and mix it all together
  9. empty all the veg into the pie dish
  10. sprinkle the savoury crumb mix over the vegetable mix to cover the surface and bake in the oven for 45 minutes and it’s bubbling with a nice brown crumble top
  11. I absolutely loved the concept, and the flavour of this dish was so French. My house smelt a bit like a little bistro. This is heartwarming comfort food at its best, and so many variations can stem from it.
  12. Roasted red onions, peppers, leeks etc or even a bit of bacon would work well.
  13. A nice little splash of white wine wouldn’t go amiss, and if not, certainly a glass to accompany it.
Notes: Aubergine and Mushroom Curry Recipe, Add the onions, garlic mushrooms and chilli, fry for 5 minutes. Stir in the chilli powder,cumin, ground coriander, tumeric,tomato and salt fry for 3 …

Aubergine and Courgette Beany Bake

Aubergine and Courgette Beany Bake
A yummy veggie bake perfect for the whole family to enjoy! Packed full of beans, pulses + scrummy veg, using ingredients from your kitchen cupboard! BEANutiful!
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 8
  • 12 3⁄10 oz half a cauliflower
  • 1 leek
  • 40 tsp water or vegetable stock
  • 1 aubergine
  • 2 courgettes
  • 1 tin of lentils
  • 1 tin of chickpeas
  • 1 ragu sauce
How to cook:
  1. Slice courgettes and aubergine very finely into thin discs.
  2. Steam the aubergine until softened (approx 15 minutes).
  3. For the topping - Steam cauliflower until soft
  4. Fry leeks over a low heat.
  5. When cooked, put into a bowl, add 200ml of water or stock.
  6. Blend until smooth.
  7. Assemble: Layer aubergine + courgette evenly onto the bottom of a lasagne style dish.
  8. Drain the lentils and chickpeas and mix them through the ragu sauce. Pour the mix over the vegetables.
  9. Top with the cauliflower puree.
  10. Put in a pre heated oven at 180°C for 30 minutes
Notes: Aubergine and courgette Parmesan bake, Step 4. Add some of the sauce to an ovenproof dish, top with aubergine and courgette slices, then add more sauce and sprinkle with Parmesan cheese. …

Italian aubergine, mushroom and tomato recipe

Italian aubergine, mushroom and tomato recipe
This aubergine, mushroom and tomato is a great supper, ideal when you need to eat in the next half an hour but want something fresh and easy.
Provided by: Holly
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 9
  • 2 red onions
  • 3 cloves of garlic
  • 5 tbsp oil olive
  • 1 aubergine/eggplant
  • 200 g / 7 oz mushrooms
  • 4 large tomatoes
  • 110 g / 4 oz green pesto or another type of pesto
  • Salt and pepper
  • Handful of chopped parsley
  • Carbohydrate: 3g
How to cook:
  1. Finely chop the onions and crush the garlic. Sweat the onions in the oil in a large frying pan with a lid, after a minute or two add the garlic and cook over a medium heat until cooked, around eight minutes.
  2. Cube the aubergine and roughly chop the mushrooms and tomatoes.
  3. Add the aubergine to the onion and cook for a few minutes before adding the mushrooms, cook for a few minutes and then add the tomatoes. Put the lid back on and let it all cook down for five minutes.
  4. When everything is cooked stir in the pesto and then taste and season.
  5. Throw over the parsley just before serving.
Notes: Aubergine Courgette And Mushroom Bake Best Recipes, Add the courgette and aubergine and cook, stirring, for 5 minutes. Add the crushed garlic and cook for 1 minute. Add the tomato sauce, then half-fill …

Aubergine and mushroom cannelloni

Aubergine and mushroom cannelloni
A luxuriously, creamy, vegetarian and gluten-free delight.
Provided by: Michel Roux Jr.
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 2 servings
Number of ingredients: 14
  • 2 banana shallots, roughly chopped
  • olive oil, for frying
  • 250g/9oz mixed mushrooms, cleaned and finely chopped
  • 60ml/2fl oz double cream
  • 1 aubergine, sliced lengthways about 3mm thick
  • 100g/3½oz blue cheese
  • 6 plum tomatoes
  • 3 tbsp apple cider vinegar
  • 1 tbsp brown sugar
  • 2 garlic cloves, finely chopped
  • pinch chilli flakes
  • 1 tsp tomato purée
  • 1 bunch coriander, roughly chopped
  • salt and freshly ground pepper
How to cook:
  1. Sweat one shallot in a little olive oil, then add the mushrooms and season. Fry for a few minutes until the moisture is released from the mushrooms. Add the cream and simmer until thickened.
  2. Dry fry the aubergine slices over a medium heat until soft and charred.
  3. Preheat the grill to it's highest setting.
  4. Place a little of the mushroom mix on aubergine slices and roll up as cannelloni. Put in an ovenproof dish, cover with blue cheese and place under a hot grill until melted.
  5. Bring a pan of water to the boil and carefully drop in the tomatoes. Remove after 30 seconds, or when the skin peels, and place in a bowl of iced water. When cool, remove the skin, scoop out the pips and chop the flesh.
  6. In a small saucepan, simmer the vinegar, sugar, garlic and remaining shallot. Add a little salt and chilli to taste. When cooked and syrupy, add the tomato purée and fresh tomatoes. Simmer for a few minutes then add the coriander.
  7. To serve, place the aubergine cannelloni between two plates and dress with the tomato sauce.
Notes: 41 Aubergine Courgette Recipes, aubergine , cut into chunky batons, courgette , cut into chunky batons, red onion, cut into 8 wedges, garlic cloves, in their skins, basil leaves , torn roughly, chopped …
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