Eggplant & Mushroom bruschetta

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.

Yield: 2-6 servings
Collections: Appetizer Vegetarian

Eggplant & Mushroom bruschetta Recipe

  • 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
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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.

Yield: 2-6 servings
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 The recipe was originally made with this brand, however, so I include the name here.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.


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