Barbecued Mushrooms with Eggplant and Basil

Preparation: 10 minutes

Cooking: 10 minutes

Serves 4

INGREDIENTS

¼ cup olive oil
1 clove garlic, crushed
Salt and freshly ground black pepper, to taste
8 small flat mushrooms
1 medium eggplant, cut into 1cm thick slices
2 ripe tomatoes, sliced
4 bocconcini, sliced
1/3 cup basil leaves
Toasted Turkish bread, to serve (omit for a gluten-free option)

METHOD

• Preheat a barbecue plate.
• Combine oil, garlic, salt and pepper in a small bowl.
• Brush both sides of mushrooms and eggplant with oil.
• Barbecue eggplant for 3 minutes on each side and mushrooms for 2 minutes on each side, or until tender.
• To assemble, place mushrooms onto serving plates. Top evenly with tomato, eggplant, bocconcini and basil leaves. Season with salt and pepper.

Serve with toasted Turkish bread.

Recipe + image courtesy of Fresh Finesse.

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