Lunch - Barbecue Mushrooms with Eggplant and Basil
Author: Fresh Finesse
Overview
Another terrific recipe involving mushrooms. Added with the exquisite taste of eggplant makes this meal divine. You can use an alternative to Turkish bread to lower the fat and carb levels. Serves 4
Ingredients
- `¼ cup olive oil
- 1 clove garlic, crushed
- Salt and freshly ground black pepper, to taste
- 8 small flat mushrooms
- 1 medium eggplant, cut into 1cm thick slices
- 2 ripe tomatoes, sliced
- 4 bocconcini, sliced
- 1/3 cup basil leaves
- Toasted Turkish bread, to serve
Directions
- Preheat a barbecue plate.
- Combine oil, garlic, salt and pepper in a small bowl.
- Brush both sides of mushrooms and eggplant with oil.
- Barbecue eggplant for 3 minutes on each side and mushrooms for 2 minutes on each side, or until tender.
- To assemble, place mushrooms onto serving plates.
- Top evenly with tomato, eggplant, bocconcini and basil leaves.
- Season with salt and pepper.
- Serve with toasted Turkish bread.
Nutritional Info Per Serve
Calories 325, Protein 8g, Carbohydrate 40g, Fat 10g
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