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Cut eggplant into 1 1/2-inch (4 cm) cubes; place in glass bowl. Add mushrooms and marinade; toss together to coat well. Cover and marinate in refrigerator for at least 3 hours. (Make-ahead: Marinate for up to 24 hours.)

Discard lemon rind and bay leaves. Alternately thread eggplant and mushrooms onto skewers. Place on greased grill over medium-high heat; close lid and cook, basting with oil and turning once, until tender, about 10 minutes.

Additional Information

• Garlicy White Bean and Basil Spread
  A whole head of garlic? Yes, and blanching takes its bite away.

  1 head garlic
  1 can (19 oz/540 mL) white kidney beans, drained and rinsed
  1/4 cup (50 mL) extra-virgin olive oil
  4 tsp (20 mL) white wine vinegar or cider vinegar
  1/4 tsp (1 mL) each salt and pepper
  1/4 cup (50 mL) chopped fresh basil

  Separate and peel cloves of garlic. In saucepan of boiling water, blanch garlic for 1 minute; drain. In food processor or bowl and using fork, mash garlic, beans, oil, vinegar, salt and pepper until smooth. Stir in basil.

  Makes 2 cups (500 mL).

  Per 1 tbsp (15 mL): about 34 cal, 1 g pro, 2 g total fat (trace sat fat), 4 g carb, 1 g fibre, 0 mg chol, 72 mg sodium. % RDI: 1% calcium, 2% iron, 2% vit C, 4% folate.