Charred eggplant and shiitake mushroom bruschetta

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PREP TIME

15 min

TOTAL TIME

25 min

Serves

8

Charred eggplant and shiitake mushroom bruschetta

Photo, Erik Putz.


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
  • 2 g,
  • Carbohydrates
  • 12 g,
  • Fat
  • 4 g,
  • Fibre
  • 1 g,
  • Sodium
  • 366 mg.