Spanish Baked Eggplant with Mushrooms | Juicy Autumn Traybake Dish

Preheat the oven to 200 °C (180 °C fan) and line a baking sheet with parchment paper. Wash the eggplants, trim off the green stems, and cut them in half lengthwise. Carefully score the cut surface in a criss-cross pattern using a sharp knife, making sure not to cut through the skin. Season lightly with salt, drizzle with about 20 ml of extra virgin olive oil, then place them cut side up on the baking sheet and bake for 20-25 minutes until the flesh softens.

While the eggplants are baking, prepare the vegetables: clean the cremini mushrooms and cut them into small cubes, finely dice the onion, and peel and crush the garlic cloves.

Heat 20 ml of extra virgin olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Then add the crushed garlic and diced cremini mushrooms. Sauté over medium-high heat for 5-6 minutes until the mushrooms release and evaporate their moisture and turn nicely golden brown.