• 200g Baba ghanoush*

  • 100ml Olive oil

  • 4 large Field mushrooms

  • 1 cup Watercress

  • Salt & pepper

  • 150g Butter (unsalted)

  • 1/2 bunch Italian parsley

  • 2 cloves Garlic (crushed)

  • 4 slices Jamon Iberico

  • Sour dough bread


  • 1.

    Brush the mushrooms if there is any dirt on them. Drizzle with a little olive oil and season with salt and pepper.

  • 2.

    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.

  • 3.

    Allow to cool slightly while you grill the sour dough. Smear the baba ghanoush thickly onto the toast.

  • 4.

    Slice the mushrooms if required into large pieces, drizzle with a little of the garlic butter.

  • 5.

    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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