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Eggplant & Mushroom bruschetta Recipe

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.


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".

** 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.


This recipe was provided by Cheryl Lemanski from Chicago.