Barbecued Mushrooms with Eggplant and Basil

Preparation: 10 minutes

Cooking: 10 minutes

Serves 4

1/4 cup olive oil

1 clove garlic, crushed

Salt and freshly ground black pepper, to taste

8 small flat mushrooms

1 medium eggplant, cut into 1 cm 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.