1 cup mixed mushrooms
1 clove garlic, crushed
1 teaspoon fresh thyme
1 tablespoon parsley
1 cup black olives
1 tablespoon lemon rind
1 teaspoon fresh oregano sprigs
1/2 medium size eggplant
TO PREPARE THE MUSHROOM DIP
Steam mushrooms and garlic in a little water for 5 min. Cool and transfer to a blender, add fresh thyme and parsley. Process until smooth. Put in a little bowl then set aside.
TO PREPARE THE HERBED OLIVES
Combine olives, lemon rind and fresh oregano sprigs. Chill until required.
TO PREPARE THE CHAR-GRILLED EGGPLANT
Slice eggplant horizontally into 5mm thick slices. Lightly spray with olive oil and char-grill until tender, roll up into little parcels. Place onto a serving plate.
Serve as a tapas style meal with mountain bread crisps and vegetable sticks.