Eggplant & Mushroom bruschetta Recipe
Submitted By: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.
- 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
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.
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 The recipe was originally made with this brand, however, so I include the name here.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.
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