This scrumptious, low calorie, high fiber meal is one of my favorites. Portobello mushrooms have a rich flavor and “meaty” texture.
1 large eggplant
2 large tomatoes
4 medium portobello mushroom caps
1/4 c. Olive Oil
1/4 c. chopped sweet onion
1 tsp basil
1 tsp oregano
1/4 tsp salt
1/2 tsp garlic powder (or use fresh minced garlic and mix with chopped onion)
1/2- 1 tsp black pepper
1/2 tsp paprika
Wash eggplant, mushrooms and tomatoes. Remove stem and slice eggplant into 1/2″ thick circles. Slice tomatoes in similar manner. Brush eggplant, mushrooms and tomatoes on both sides with olive oil. Sprinkle with herbs, salt, pepper. (You may need to brush your grill rack with oil before grilling veges to prevent sticking.) Grill only eggplant and mushrooms until tender and brown on both sides (about 3 mins. per side for eggplant, 4 mins for mushrooms).
Arrange in layers on a bed of red leaf lettuce or fresh spinach: Mushroom (cap side toward plate), tomato slice, chopped onion, eggplant slice, another tomato, onion, eggplant slice. Makes 4 servings.
Add slices of avocado, if desired.
Variation: Heat tomato slices in oven while other veges are grilling. Assemble as above.
If you prefer, bake the veges in 375 degree until tender and assemble as above.