Top each aubergine half with 2 portobello mushrooms and sprinkle with remaining spice mixture. Arrange diced tomatoes over top of the aubergine and sprinkle with about 1½ tsp of the spice mixture. Place charred aubergine, cut side up, on top of the onions. Sprinkle with about 1½ tsp of the spice mixture. 4 Meanwhile, place onion in center of double layer of foil.3 Grill mushroom caps and aubergine until charred, about 5 minutes per side.Sprinkle both mushrooms and aubergine evenly with ½ (about 4 tsp) of the spice mixture, making sure ½ seasoning gets into cuts in aubergine. Brush tops of mushroom caps and cut-side of aubergine with oil. 2 Score the side of aubergine with diagonal crisscross cuts about 1” apart, leaving skin intact.1 Prepare gas BBQ for indirect heat, turning all burners to high.
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