40min 4 ppl
Aubergine Paupiettes with Mushrooms and Walnuts
66 minutes
4 people
Hardover 60 min or 12+ steps
66 min · 14 steps
Hard: over 60 min or 12+ steps
320 kcalper person
Protein 10g
Carbs 22g
Fats 21g
About this dish
Thin griddled aubergine strips wrap a deeply savoury duxelles of mushrooms cooked bone-dry and toasted walnuts, then roast alongside cherry tomatoes until everything caramelises — the dry duxelles technique is what keeps this vegan parcel from turning soggy.
Allergy Info
Gluten, Soya, Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Auberginessliced lengthways 5 mm thick2 large
- Chestnut mushroomsvery finely chopped500 g
- Shiitake mushroomsstems removed, very finely chopped100 g
- Shallotspeeled and finely diced4 whole
- Garlic clovespeeled and minced4 cloves
- Fresh thyme leaves2 tbsp
- Fresh flat-leaf parsleyfinely chopped1 tbsp
- Cherry tomatoeshalved400 g
- fresh basil leavesto finish2 tbsp
Dried Goods
- Walnut halvestoasted and roughly chopped80 g
- Panko breadcrumbs30 g
- Caster sugar1 tsp
Spices & Seasonings
- Fine sea salt2 tsp
- Smoked paprika1 tsp
- Black pepperfreshly ground to taste
Oils & Condiments
- Olive oildivided4 tbsp
- Dry white wine2 tbsp
- Sherry vinegar1 tbsp
- White miso paste1 tbsp
Utensils
- Frying pan
- Griddle pan
- Baking dish
Method
1
Lay the aubergine slices in a single layer on a wire rack set over a baking tray. Sprinkle both sides evenly with the fine sea salt.
Approx. 3 minutes
2
Leave the salted aubergine slices to rest for 30 minutes, then pat thoroughly dry with kitchen paper.
Approx. 2 minutes
3
Toast the walnuts in a dry pan over a medium heat, stirring frequently, until golden and fragrant, about 4 minutes. Remove and roughly chop once cool.
Approx. 5 minutes
4
Heat 1 tbsp olive oil in a large frying pan over a medium-high heat until shimmering. Cook the shallots, stirring, until soft and translucent, about 4 minutes.
Approx. 4 minutes
5
Add the garlic and thyme to the pan and cook, stirring constantly, until fragrant, about 1 minute.
Approx. 1 minute
6
Add all the chopped mushrooms to the pan, increase the heat to high, and cook without stirring for 3 minutes until the liquid begins to release.
Approx. 3 minutes
7
Continue cooking the mushrooms, stirring every 2 minutes, until completely dry and beginning to brown at the edges, about 9 more minutes.
Approx. 9 minutes
8
Add the white wine and sherry vinegar to the pan and cook, scraping up any browned bits, until the liquid has fully evaporated, about 2 minutes.
Approx. 2 minutes
9
Remove the pan from the heat. Stir in the miso paste, smoked paprika, toasted walnuts, parsley, and panko breadcrumbs until evenly combined. Season generously with black pepper and set aside to cool for 10 minutes.
Approx. 3 minutes
10
Brush the dried aubergine slices on both sides with 2 tbsp olive oil. Heat a griddle pan over a high heat until smoking. Griddle the aubergine slices in batches, 2 minutes per side, until deeply charred in places and fully pliable. Transfer to a board.
Approx. 8 minutes
11
Place a heaped tablespoon of mushroom filling at one end of each aubergine slice. Roll firmly and place seam-side down in a lightly oiled baking dish. Repeat with all remaining slices and filling.
Approx. 5 minutes
12
Toss the cherry tomatoes with the remaining 1 tbsp olive oil, the caster sugar, and a pinch of salt. Scatter around the paupiettes in the baking dish.
Approx. 2 minutes
13
Roast in a preheated oven at 200°C (180°C fan) for 18 minutes, until the tomatoes are collapsed and the paupiettes are heated through with lightly caramelised edges.
Approx. 18 minutes
14
Scatter with fresh basil leaves and serve immediately, spooning the roasted tomato juices over the top.
Approx. 1 minute
