Ingredients
8 meadow mushrooms
2 eggplants
1 garlic clove
juice of half a lemon
150 g natural yogurt
2 tablespoons tahini
olive oil
Some fresh coriander
Salt
White pepper, e.g. Sri Lanka Blanc
Preparation of the stuffed meadow mushrooms
Preheat the oven to 200°C. Wash the eggplants. Prick the eggplants a few times with a fork and rub with oil. Place on a baking tray and bake for about 35 minutes until the eggplants are soft and collapse.
Cut the stems off the mushrooms. Place them on the baking tray with the head on, rub with oil and season with a little salt and freshly ground pepper. Bake in the oven for about 5 to 10 minutes until they are still firm. Leave to cool outside.
Halve the baked aubergines and carefully remove the flesh from the aubergines with a spoon. Discard the skin. Put the aubergine mixture into a blender or food processor together with the garlic, lemon juice, yogurt, tahini and coriander. Mix until you have a nice, smooth mixture. Season with salt and white pepper.
