Mushroom and Eggplant SkewersSubmitted by: FLOWERDALEJEWEL
IntroductionThis is a great Vegetarian/Vegan meal that everybody will like. This is a great Vegetarian/Vegan meal that everybody will like.
12 Rosemary sprigs (@ 7" long)
18 small Mushrooms, cut in half
1 to 1 1/2 cups Eggplant (cut into 1" cubes) 24 cubes in all
2 Tblspn Olive Oil
2 Tblspn Balsamic Vinegar
2 Garlic cloves, crushed
1 Tsp sugar
1/4 Tsp salt
Place mushrooms and eggplant in a non-metallic bowl. Combine the oil, vinegar, garlic and sugar and pour over the mushroom and eggplant cubes. Leave to marinate for @15 mins.
Thread alternating mushroom and eggplant pieces onto the rosemary sprigs (3 mushroom and 2 eggplant pieces on each).
Lightly spray grill tray or BBQ with olive oil spray and cook skewers for @ 8 - 10 mins, or until eggplant is tender. Turn occasionally. Remove when cooked, sprinkle with the salt and reserved rosemary leaves.
Serve on their own or with a chunky tomato sauce.
NOTE: You can use ordinary skewers if you can't find rosemary sprigs, but they won't impart the same flavour.
Number of Servings: 4
Recipe submitted by SparkPeople user FLOWERDALEJEWEL.
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Member Ratings For This Recipe
This was great! So flavorful & hearty my husband didn't even comment about there being no meat on his plate! I alternated the eggplant & mushrooms evenly and my one eggplant made 4, foot long rosemary skewers. We each had 1 served with a side salad and w/wheat fettucini tossed in a light puttanesca - 1/31/09
I rinse herbs to keep the risk of botulism down, and wondered if rinsing these stalks would be enough. They do heat up, I'm sure, but is it enough, or is there a risk. The recepe sounds absolutely delish. I used to throw rosemary stalks on the grill over the coals and it flavored the chicken. - 8/18/10