Jun 2, 2017Chatelaine
- PREHEAT barbecue to medium. Oil grill.
- BRUSH eggplant, mushrooms and bread with oil, then cook until grill marks form and eggplant is fork-tender, 3 to 4 min per side. Transfer eggplant and mushrooms to a cutting board and thinly slice. Stir miso, honey, vinegar and cilantro in a medium bowl. Toss with vegetables.
- TRANSFER bread to a plate and rub 1 side of each toast with garlic. Cut each in half. Sprinkle with salt.
- TOP each bread with 2 heaping tbsp of eggplant mix.
NutritionCalories 89, Protein 2 g, Carbohydrates 12 g, Fat 4 g, Fibre 1 g, Sodium 366 mg.
Chatelaine Quickies: Mushroom grain bowl