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Charred eggplant and shiitake mushroom bruschetta

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  • Prep Time15 mins
  • Total Time25 mins
  • Makes8 servings
Charred eggplant and shiitake mushroom bruschetta

Photo, Erik Putz.

Chatelaine Triple Tested

Ingredients

  • 1 large Japanese eggplant, halved lengthwise

  • 3 shiitake mushrooms

  • 4 1/2-in. slices artisanal sourdough bread

  • 2 tbsp oil

  • 1 tbsp miso

  • 2 tsp honey

  • 2 tsp rice vinegar

  • 2 tbsp chopped cilantro or mint

  • 1 garlic clove, cut in half

  • 1 tsp sea salt

Instructions

  • PREHEAT barbecue to medium. Oil grill.

  • BRUSH eggplant, mushrooms and bread with oil, then cook until grill marks form and eggplant is fork-tender, 3 to 4 min per side. Transfer eggplant and mushrooms to a cutting board and thinly slice. Stir miso, honey, vinegar and cilantro in a medium bowl. Toss with vegetables.

  • TRANSFER bread to a plate and rub 1 side of each toast with garlic. Cut each in half. Sprinkle with salt.

  • TOP each bread with 2 heaping tbsp of eggplant mix.


Chatelaine Quickies: Mushroom grain bowl


Nutrition (per serving)

Calories 89, Protein 2g, Carbohydrates 12g, Fat 4g, Fibre 1g, Sodium 366mg.

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