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Barbecued mushrooms with eggplant and roast beef
Barbecued mushrooms with eggplant and roast beef
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Grilled mushrooms steal the spotlight with roast beef, eggplant, and tangy sour cream in a delicious flavor ensemble.
Ingredients:
  • Olive oil, for greasing
  • 2 baby eggplant, thinly sliced lengthways
  • 60ml (1/4 cup) olive oil
  • Salt & ground black pepper, to taste
  • 4 large (about 100g each) mushroom flats, stems trimmed
  • 125g (1/2 cup) sour light cream
  • 30.00 ml horseradish cream
  • 8 slices (about 125g) rare roast beef
  • 20.00 ml chopped fresh continental parsley
Instructions:
  • Prepare your barbecue or chargrill by brushing it with oil to lightly grease, then preheat it on high temperature.
  • Coat the eggplant slices in 2 tablespoons of oil, seasoning them with salt and pepper. Grill for 2-3 minutes on each side until golden and tender. Place on a plate and set aside.
  • Brush the mushrooms with the remaining oil and grill on the barbecue or chargrill for about 2 minutes on each side until they are just tender.
  • In a small bowl, mix together the sour cream and horseradish cream. Season with salt and pepper to taste.
  • On individual serving plates, present a mushroom, stem-side up. Layer with roast beef, eggplant, and sour cream mixture. Finish with a sprinkle of fresh parsley before serving.

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