Hazelnut, aubergine and mushroom parcels

Hazelnut, aubergine and mushroom parcels

By
From
The Green Kitchen
Makes
8
Photographer
Johanna Frenkel

During the summer we often wrap vegetables and fresh herbs in foil and add to the barbeque. The intensity of the flavours that ooze out as we open them always comes as a surprise. Unfortunately the barbeque season is quite short in Sweden, so off-season we bake these parcels in our oven. We fill them with aubergines, mushrooms, ricotta and hazelnuts, and flavour them with oregano and sweet raisins. They are great at dinner parties as they require little effort. We often serve them with a polenta, but a green salad or potato salad would be good for a lighter meal.

Ingredients

Quantity Ingredient
175g hazelnuts, coarsely chopped
75g raisins
1 aubergine
16 crimini mushrooms
4 sprigs oregano, leaves picked
200g ricotta cheese
1/2 lemon, juiced
1 tablespoon sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 200ºC. Put the hazelnuts and raisins in a large mixing bowl. Slice the aubergine into 1 cm squares and quarter the mushrooms. Add to the bowl.
  2. Chop the oregano coarsely and add to the bowl, together with the ricotta cheese. Add the lemon juice, salt and pepper. Stir carefully with a wooden spoon until everything is incorporated.
  3. Cut eight 25 cm squares of baking paper. Divide the filling between the centres of the baking paper squares. Gather the corners together and tie the parcels with string. Place on a baking sheet and bake for 25 minutes.
  4. Serve the parcels whole so that your guests can untie their own.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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