Grilled Aubergine And Mushroom Stack - cooking recipe

Ingredients

1 large aubergine, trimmed and cut lengthways into 1 . 5cm slices
1 fennel bulb, trimmed and sliced
1 red onion, peeled and finely sliced
4 large flat mushrooms, trimmed
1 tablespoon olive oil
4 garlic cloves, peeled and chopped

Preparation

Preheat the oven to 200C.
Arrange the vegetables on a large baking sheet and glaze the aubergine, fennel slices and onion with olive oil using a partry brush.
Scatter the garlic over the vegetables.
Bake for 8 - 10 minutes or until lightly coloured (make sure the aubergine is soft and cooked).
Arrange the aubergine on 4 warm serving plates, top with the fennel, then the onion and finally the whole mushroom.
Serve immediately with a green salad.