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Mushroom, Aubergine And Bean Salad

  • 10
Mushroom, Aubergine And Bean Salad

Rustic with bold flavours, enjoy these roasted vegetables tossed together or arranged on a platter as in our photo.


  • 350 - 500 grams baby Swiss Brown mushrooms
  • 2 large cloves garlic, peeled and sliced
  • 1/2 cup extra virgin olive oil
  • 10-12 small tomatoes (on the vine is nice here)
  • 400 gram (1 medium) aubergine
  • 400 gram can cannellini beans, well drained
  • 1 cup firmly packed basil leaves, roughly torn


  1. Place the mushrooms stalk side up on a baking paper lined tray. Scatter the garlic slices over the mushrooms and then drizzle liberally with half the olive oil. Cut the tomatoes in half (if large) or if on the vine, cut a small cross in the skin under the calyx and place beside the mushrooms. Season the vegetables well with salt and pepper. Cook at 180 degrees Celsius for about 20-25 minutes until the mushrooms are well softened and they have given up some of their juices.
  2. Cut the aubergine in 1cm slices and brush with the remaining olive oil and pan fry the slices on both sides until golden and cooked. Cut into quarters and place on a large platter.
  3. Add the mushrooms and tomatoes and any juice with the cannellini bean and basil leaves. Drizzle with olive oil and season well with salt and pepper. Serve at room temperature.

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