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Ingredients

• 25 ml olive oil
• 55 g shallots, finely chopped
• 1 clove garlic, crushed
• 55 g shiitake mushrooms, sliced
• 1 aubergine
• 40 g mung beans, cooked
• pinch of ground cumin
• pinch of ground coriander
• cayenne pepper
• black pepper
• 1 large tomato, skinned, deseeded and diced
• 50 ml vermouth
• 2 tbsp melted butter
• 2 tbsp chopped parsley
• 200 g breadcrumbs
• 50 g parmesan, grated

• mixed salad leaves
• olive oil, for dressing
• balsamic vinegar, for dressing

Description

For A Tasty Vegetarian Dish Try Kevin Woodford's Recipe For Aubergine Stuffed With A Spiced Filling

UK TV