Eggplant & Mushroom bruschetta Recipe

Submitted By: Cheryl from Chicago.

Eggplant & Mushroom bruschetta Notes

The beef bullion and spices lend this a great flavor... if you're not a fan of eggplant or mushrooms, this dish will change your mind! I created this dish one afternoon off the top of my head for a friend when I was trying to show how delicious vegetarian cooking could be.

The recipe is very flexible and it's easy to make more, or to be a bit "sloppy" on the measurements. It keeps well overnight in the fridge for a least a day or two.

Ingredients
  • I large eggplant, cubed - your choice whether to peel or not
  • 1 1/2 cup diced mushrooms, baby portabella or other
  • 1/2 cup water
  • 1 teaspoon beef bouillon
  • 1-2 tablespoon gyoza sauce
  • 2 tablespoons Cindy's Kitchen sundried tomato dressing**
  • 1 teaspoon Sunny Spain salt-free lemon pepper
Serves / Yields

2-6 servings

Preparation Instructions

Put some olive oil, 1/2 cup water, beef bullion, and gyoza sauce in a pan; once heated, add the cubed eggplant and diced mushrooms.

Cook til eggplant tender (but not mushy).

Stir in the sundried tomato dressing; allow to simmer for another minute or two.

Sprinkle liberally with the Sunny Spain seasoning; blend and serve.

Helpful Hints

This can be served in a variety of ways: - In a bowl with bread slices for scooping or dipping; - On toasted bread like bruschetta; - Over pasta or rice; - As a side dish; - etc.

I like to toss a little bit of diced red pepper and scallions over the top to give it a little color and "eye flair".

  • I think you can buy this brand at Whole Foods. You can probably substitute brands on this, or a tablespoon of sundried tomato paste + 1 tsp balsamic vinegar. The recipe was originally made with this brand, however, so I include the name here.

** If you don't have this, you can probably substitute a squeeze of fresh lemon or dried lemon peel; some pepper, pinch of garlic powder, and a tablespoon of minced onion.

Quick Shopping List


Sunny Spain Salt-Free Seasoning
In a glass jar
1/2 cup shaker jar, net wt. 2.5 oz.
$5.49
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