Home Recipe ContentBarbecued Mushrooms with Eggplant and Basil

Barbecued Mushrooms with Eggplant and Basil

Published : March 18, 2015

Barbecued Mushrooms with Eggplant and Basil is a great dish.

Preparation: 10 minutes

Cooking: 10 minutes

Serves 4


¼ cup olive oil
1 clove garlic, crushed
Salt and freshly ground black pepper, to taste
8 small flat mushrooms
1 medium eggplant, cut into 1cm thick slices
2 ripe tomatoes, sliced
4 bocconcini, sliced
1/3 cup basil leaves
Toasted Turkish bread, to serve

  • Preheat a barbecue plate.
  • Combine oil, garlic, salt and pepper in a small bowl.
  • Brush both sides of mushrooms and eggplant with oil.
  • Barbecue eggplant for 3 minutes on each side and mushrooms for 2 minutes on each side, or until tender.
  • To assemble, place mushrooms onto serving plates. Top evenly with tomato, eggplant, bocconcini and basil leaves. Season with salt and pepper.


Serve with toasted Turkish bread.

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