CookEat Recipe
Pak Choi and Aubergine Cups
Roasted aubergine, softened mushrooms and wilted pak choi are folded with feta, cilantro and basil. Spoon into small cups over crisp toast pieces.
Method
Steps
Step 1
Heat the oven to 200°C. Dice the aubergine into 1 cm pieces, toss with 1 tablespoon olive oil and roast for 20–25 minutes until tender.
Step 2
Wash and finely slice the pak choi; clean and finely chop the mushrooms. Cook the mushrooms in 1 tablespoon oil over medium heat for 8–10 minutes until soft, then add the pak choi for 3–4 minutes until wilted and any liquid has evaporated.
Step 3
Wash and chop the cilantro and basil. Fold the cooked vegetables with the aubergine, crumbled feta and herbs off the heat.
Step 4
Cut the toast into small pieces, brush with the remaining tablespoon oil and crisp in a pan for 1–2 minutes per side. Place a few toast pieces in twelve small serving cups or glasses, spoon in the warm topping and serve immediately.
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