Charred eggplant and shiitake mushroom bruschetta

Prep 15 min
Total 25 min
Serves 8

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large Japanese eggplant, halved lengthwise
shiitake mushrooms
4 1/2-in. slices
artisanal sourdough bread
2 tbsp
1 tbsp
2 tsp
2 tsp
rice vinegar
2 tbsp
chopped cilantro or mint
garlic clove, cut in half
1 tsp
sea salt


  • 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.


Calories 89, Protein 2 g, Carbohydrates 12 g, Fat 4 g, Fibre 1 g, Sodium 366 mg.

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