Charred eggplant and shiitake mushroom bruschetta
0
- 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.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.