Ingredients
Mushroom Dip
Herbed Olives
Char-grilled Eggplant
Method
1.
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.
2.
TO PREPARE THE HERBED OLIVES
Combine olives, lemon rind and fresh oregano sprigs. Chill until required.
3.
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.
4.
Serve as a tapas style meal with mountain bread crisps and vegetable sticks.