Are you hungry!? It's time for one of my home-brewed, self-inspired, original dishes! This is one that happened last year during an eventful evening whilst trying to decide what I could combine with my mushroom pâté that I love so much. Then a flash of inspiration led me to the discovery of what I can honestly say is a totally delicious dish. You know how there are some dishes that you never forget, even if you don't have it again.. I think this is one of them!
Before I start, I would like to mention that you will see refried beans mixed up with the tomato sauce. I did this because I had soaked them and really wanted some beans! It was a long shot, and to be honest it didn't work nearly as well as just using a well-cooked tomato base. So, please ignore that part unless you are also a kidney bean fan!
What you will need:
Walnut & Mushroom Pâté
- 250 grams of Mushrooms
- 1/2 Cup of Walnuts ( i used too much, i always do it!)
- 2 onions
- Olive Oil
- Salt & Pepper to Taste
Tomato Sauce
- 8 x Tomatoes
- 1 x Onion
- Garlic (to taste)
- Quinoa
- Coriander to Garnish
- 1/2 teaspoon Cumin powder
Grilled Aubergine
- 2 x Aubergines ( bigger the better)
- Olive Oil
- Salt
- A Griddle or Grill
How To Make It!
Walnut & Mushroom Pâté
- Cut onions into large pieces and sauté with some olive oil
- Keep mixing and frying on medium to high heat until you get a good amount of browning. This helps a lot with the taste of the pâté.
- Now add a table spoon of water and add to the onions. Using a wooden spoon rub the tasty brown char on the pan into the water so that it is dissolved.
- Add the chopped mushrooms!
- Mix well and fry on medium to high heat. Add 2 teaspoons of salt and cover and cook until the mushrooms are browned. If the mushrooms release too much water just cook it uncovered until it is almost dry.
- Add pepper and more salt to taste.
- Grind the entire mixture into a smooth paste and set aside.
Tomato Sauce
- Heat some Olive Oil up in a pan and add the diced onion and fry on medium heat until translucent.
- Add the diced tomatoes and cook on medium to high heat for a few minutes.
- Add salt and cover and cook on medium to high heat for 10-15 minutes.
- When ready the mixture will have reduced and should be a deep red colour.(ignore the refried beans in the image above!).
- Add the cooked quinoa, mix well and set aside.
Grilled Aubergine
- Peel the aubergines leaving some stripes of skin.
- Slide into thin strips around 5mm thick.
- Rub each side of the aubergine slices with salt and olive oil.
-
Grill on high heat until tender. If they are too thick you may need to finish them off in a covered frying pan.
Now it is time to assemble the dish!Simply take one aubergine slice and very gently add a thin layer of mushroom Pâté. Then add another layer of the tomato sauce. Then very carefully roll it up and place it on a plate with the seam side down. Then place them in a pretty pile and you are ready to eat! I had mine with some turmeric rice. Mmmmm. TOO GOOD!