Vegetarian

Mushroom and Eggplant Skewers is for Dinner.

Mushroom and Eggplant Skewers takes 20 minutes to prepare.

Mushroom and Eggplant Skewers takes 8 minutes to cook.

Mushroom and Eggplant Skewers makes 4 servings.

The ingredients for Mushroom and Eggplant Skewers are:

12 Rosemary sprigs (@ 7" long)
18 small Mushrooms, cut in half
1 to 1 1/2 cups Eggplant (cut into 1" cubes) 24 cubes in all
2 Tblspn Olive Oil
2 Tblspn Balsamic Vinegar
2 Garlic cloves, crushed
1 Tsp sugar
1/4 Tsp salt

Here is how you make Mushroom and Eggplant Skewers:

Remove the leaves from the rosemary sprigs (leaving @ 1" left on top). Reserve 1 tblspn of the leaves.Place mushrooms and eggplant in a non-metallic bowl. Combine the oil, vinegar, garlic and sugar and pour over the mushroom and eggplant cubes. Leave to marinate for @15 mins.Thread alternating mushroom and eggplant pieces onto the rosemary sprigs (3 mushroom and 2 eggplant pieces on each).Lightly spray grill tray or BBQ with olive oil spray and cook skewers for @ 8 - 10 mins, or until eggplant is tender. Turn occasionally. Remove when cooked, sprinkle with the salt and reserved rosemary leaves.Serve on their own or with a chunky tomato sauce.NOTE: You can use ordinary skewers if you can't find rosemary sprigs, but they won't impart the same flavour.Number of Servings: 4Recipe submitted by SparkPeople user FLOWERDALEJEWEL.

The nutritional information for Mushroom and Eggplant Skewers is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 89.0

• Total Fat: 7.0 g
• Cholesterol: 0.0 mg
• Sodium: 151.0 mg
• Total Carbs: 6.0 g
• Dietary Fiber: 1.5 g
• Protein: 1.8 g

The dietary needs meet for Mushroom and Eggplant Skewers is Vegan