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Eggplant & Mushroom bruschetta

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Jun. 30th, 2009 | 04:27 pm
posted by: meryddian in tastycreations

The beef bullion and spices lend this a great flavor... if you're not a fan of eggplant or mushrooms, this dish will change your mind!

Eggplant & Mushroom

1 large eggplant - your choice to peel or not; cubed
1-1/2 cups mushrooms, diced (I prefer baby portabella)
1/2 cup water
1 tsp beef boullion
1-2 Tbsp gyoza sauce (I like Trader Joe's)
2 Tbsp Cindy's Kitchen sundried tomato dressing (http://www.cindyskitchen.biz/)*
1 tsp "Sunny Spain" salt-free blend from The Spice House (http://www.thespicehouse.com/spices/sunny-spain-seasoning-salt-free-spice-blend)**


* Think you can buy this brand at Whole Foods. You can probably substitute brands on this, or a tablespoon of sundried tomato paste + 1 tsp balsamic vinegar
** If you don't have this, you can probably substitute a squeeze of fresh lemon; some pepper, pinch of garlic powder, and a tablespoon of minced onion


Put some olive oil, 1/2 cup water, beef bullion, and gyoza sauce in pan; once heated, add the cubed eggplant and diced mushrooms. Cook til eggplant tender (but not mushy). Stir in the sundried tomato dressing; allow to simmer for another minute or two. Dust with the Sunny Spain seasoning; blend and serve.

This can be served in a variety of ways:
- In a bowl with bread slices for scooping or dipping;
- Over pasta or rice;
- As a side dish;
- etc.

I like to toss a little bit of diced red pepper and scallions over the top to give it a little color and "eye flair".

Approximate time to cook: 10-15 minutes

Serves: depends on size of eggplants!

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