Barbecue Mushrooms with Eggplant & Basil
- Preparation: 10 mins
- Cooking time: 10 mins
- Serves: 4
Ingredients
- 1/4 cup olive oil
- 1 garlic clove, crushed
- Salt and ground black pepper, to taste
- 8 small flat mushrooms (portobella or white flat)
- 1 medium eggplant, cut into 1cm-thick slices
- 2 vine ripe tomatoes, sliced
- 4 bocconcini*, sliced
- 1/3 cup basil leaves
- Toasted Turkish bread, to serve or our favourite a fresh crunchy ciabatta loaf!
*bocconcini are fresh mozzarella cheese balls available from supermarkets and delicatessens.
Method
- Preheat a greased barbecue plate on medium-high. Combine oil, garlic and 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 vine ripened tomatoes, eggplant, bocconcini and basil leaves.
- Season with salt and pepper. Serve with toasted Turkish or crunchy ciabatta bread.
