Eggplant Mushroom Kabobs with Garlicy White Bean and Basil Spread
This recipe makes 8 servings
|Per serving: about||-|
|total fat||7 g|
|sat. fat||1 g|
- Portion size: 8
Vegetable kabobs served in rolls or pitas with Garlicky White Bean and Basil Spread (recipe, below) make a satisfying vegetarian dinner. You can also serve them as a side dish. Add cherry tomatoes, sweet or hot peppers or onions to the skewers to your liking.
- 1 1eggplant, (about 1 lb/500 g)
- 2 cups 2cupscremini mushrooms or button mushrooms, (about 8 oz/250 g)
- 1/2 1/2Lemon Herb Marinade, (made with parsley)
- 2 tbsp 2tbspextra-virgin olive oil
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.