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Eggplant Mushroom Kabobs w White bean




Source of Recipe


By The Canadian Living Test Kitchen


List of Ingredients




1 Eggplant (about 1 lb/500 g)

•
2 cups (500 mL) Cremini or button mushrooms (about 8 oz/250 g)

•
Half Lemon Herb Marinade (made with parsley),

•
2 tbsp (25 mL) Extra-virgin olive oil


Recipe



Cut eggplant into 1 1/2-inch (4 cm) cubes; place in glass bowl. Add mushrooms and marinade; toss together to coat well. Cover and marinate in refrigerator for at least 3 hours. (Make-ahead: Marinate for up to 24 hours.)

Discard lemon rind and bay leaves. Alternately thread eggplant and mushrooms onto skewers. Place on greased grill over medium-high heat; close lid and cook, basting with oil and turning once, until tender, about 10 minutes.

More Information


Garlicy White Bean and Basil Spread
A whole head of garlic? Yes, and blanching takes its bite away.

1 Head garlic
1 can (19 oz/540 mL) White kidney beans, drained and rinsed
1/4 cup (50 mL) Extra-virgin olive oil
4 tsp (20 mL) White wine vinegar or cider vinegar
1/4 tsp (1 mL) Each salt and pepper
1/4 cup (50 mL) Chopped fresh basil

Separate and peel cloves of garlic. In saucepan of boiling water, blanch garlic for 1 minute; drain. In food processor or bowl and using fork, mash garlic, beans, oil, vinegar, salt and pepper until smooth. Stir in basil.