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Roasted Aubergine with Oyster Mushrooms
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Black Garlic Purée
- 100 g black garlic
- 70 g apple juice
Aubergine Miso Spread
- 50 g sunflower oil
- 200 g aubergine, diced (1 cm)
- 40 g miso
- 40 g tahini
- 40 g liquid vegetable stock
- 1 tsp ground cumin
- 1 aubergine
- 3 tsp sunflower oil
g hen of the woods mushroom, pulled into individual strands
or fresh king oyster mushroom, pulled into individual strands
- 2 Tbsp unsalted butter, diced
- 16 edible flowers
- per 1 portion
- 1832 kJ / 444 kcal
- 8.5 g
- 14 g
- 39 g
- Saturated fat
- 10 g
- 7.8 g
- 500 mg
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