White Mushroom & Eggplant Caviar

1. 1 Button mushrooms≈ $7.50 per kg 200 g
2. 2 Eggplant≈ $4.33 per kg 25 g
3. 3 Tomatoes≈ $4.67 per kg 12 g
4. 4 Sunflower oil 10 ml
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Onions≈ $1.60 per kg 9 g
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Chop the mushrooms and onion⁶ finely, then sauté in vegetable oil until tender

2. Peel the eggplant² and tomatoes³, cut into cubes, and fry with salt and pepper until soft

3. Add the tomatoes³ to the eggplant² and warm through until flavors meld

4. Blend the mushrooms and vegetables with an immersion blender, then transfer to an oiled slow-cooker dish

5. Cook on low for 60 minutes

6. Stir in raw, unrefined oil and minced garlic⁵

7. Chill for at least 8 hours

In short

• In the planner this dish is cooked for two days: reheat on day two.