Eggplant Mushroom Kabobs with Garlicky White Bean and Basil Spread

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1 eggplant (about 1 pound)
2 cups Cremini or button mushrooms (about 8 ounces)
Lemon Herb Marinade
2 tablespoons extra-virgin olive oil
lemon herb marinade
1/4 cup each lemon juice
1/4 cup extra-virgin olive oil
1 tablespoon sherry vinegar or wine vinegar
2 cloves garlic, minced
1/2 teaspoons Each salt and pepper
4 strips (each 2 inches long) lemon rind
2 Bay leaves, quartered
2 tablespoons chopped fresh parsley or 2 teaspoons dried
Garlic White Bean and Basil Spread
1 head garlic
1 can 19 ounces white kidney beans, drained and rinsed
1/4 cup extra-virgin olive oil
4 teaspoons white wine vinegar or cider vinegar
1/4 teaspoon each salt and pepper
1/4 cup chopped fresh basil

Cut eggplant into 1 1/2-inch 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.

Lemon Herb Marinade

In small bowl, whisk together lemon juice, olive oil, vinegar, garlic, salt and pepper. Mix in lemon rind, bay leaves and herbs.

Garlic White Bean and Basil Spread

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.

Makes 2 cups.



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