This dish is quick and easy to prepare and because it serves six people it makes the perfect side dish. Just remember to clean your mushrooms and don't slice and dice it.

Preparation time: 10 minutes + marinating

Cooking time: 35 minutes


2 medium aubergines

250 g Portobello mushrooms, cleaned and left whole

3 tbsp olive oil

2 garlic cloves, finely chopped

1 red chilli, finely chopped

4 tbsp flat-leaf parsley, chopped

75 g Pecorino, grated


Slice the aubergines into thick, even slices and put into a bowl with the mushrooms, olive oil, garlic, chilli and parsley, and leave for 30 minutes. 

Transfer to a roasting tin, drizzle with a little extra oil and season with salt and black pepper. 

Roast for 20 minutes, then turn over and continue cooking for 10-15 minutes until the vegetables are brown and soft. 

Scatter the pecorino over and pop back in the oven until the cheese has melted.