Charred eggplant and shiitake mushroom bruschetta
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- Prep Time15 min
- Total Time25 min
- Makes8 servings
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 2g, Carbohydrates 12g, Fat 4g, Fibre 1g, Sodium 366mg.
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