Barbecued Mushrooms with Eggplant and Basil
Serves: 4 person(s)
Preparation Time: 10 mins
Cooking Time: 10 mins
Serve these tasty bites to add a touch of class to your next barbeque or dinner party!
Bocconcini are bite-sized balls of mozzarella-style cheese
2 Tbsp olive oil
1 clove garlic, crushed
8 small flat mushrooms
1 medium eggplant, cut into 1 cm thick slices
2 ripe tomatoes, sliced
4 bocconcini, sliced
1/3 cup basil leaves
1 pinch cracked black pepper, to taste
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.
Delicious served with toasted Turkish bread. Serving suggestion not included in the nutritional information.
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