Brush the mushrooms if there is any dirt on them. Drizzle with a little olive oil and season with salt and pepper.
Put a big blob of garlic butter on each mushroom and place into a moderate oven at 180C for 15 minutes until they are bubbling, aromatic and slightly soft.
Allow to cool slightly while you grill the sour dough. Smear the baba ghanoush thickly onto the toast.
Slice the mushrooms if required into large pieces, drizzle with a little of the garlic butter.
Lay a slice of jamon on top and a few sprigs of watercress tossed in olive oil.
*Buy a good baba ghanoush or make by charring and roasting an eggplant and scrape out the flesh. Saute a little onion, garlic and a pinch of cumin. Add the eggplant and blend with tahini, a squeeze of lemon, and salt & pepper.
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