Eggplant Mushroom Kabobs with Garlicy White Bean and Basil Spread

Author: Canadian Living

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.

  • Portion size 8 servings

Ingredients

  • 1 eggplant (about 1 lb/500 g)
  • 2 cups cremini mushrooms (about 8 oz/250 g)
  • 2 cups button mushrooms (about 8 oz/250 g)
  • 1/2 Lemon Herb Marinade (made with parsley)
  • 2 tablespoons extra-virgin olive oil

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 74 mg
  • Protein 1 g
  • Calories 82.0
  • Total fat 7 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 5 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Eggplant Mushroom Kabobs with Garlicy White Bean and Basil Spread