Vegan Eggplant, Mushroom & Guacamole Toast is my go-to brunch when I'm yearning for a medley of flavors and a hearty combination to set me up for the day ahead. To be honest, though, this works at just about any time of day (or night) so memorize this and keep it in your arsenal for when you've got to impress!
YIELDS
1 serving
PREP TIME
COOK TIME
TOTAL TIME
- 1 avocado, chopped
- 1 small onion, chopped
- 1 small tomato, chopped
- 1/2 lime
- 4 slices eggplant
- Handfull mushrooms, chopped
- 1 tablespoon balsamic vinegar
- 1-2 cloves garlic
- 1-2 slices toast
- Olive oil to taste
- brown sugar to taste
Directions
1. Commence by heating a heavy-based griddle pan to medium-high heat. Coat your eggplant with olive oil on both sides, then fry until soft and griddle-lines visible. This should take 5-7 minutes for each side. When cooked, place in a shallow bowl and drizzle balsamic vinegar and brown sugar over eggplant.
2. Meanwhile, make your guacamole by loosely mashing together the onion, tomato, avocado, and lime juice. Set aside.
3. Heat a splash of olive oil in a small frying pan, and fry your mushrooms for 7-10 minutes until soft, adding some seasoning right at the end.
4. When the mushrooms are nearly done, heat up some olive oil in a separate frying pan and toast your garlic for 2-3 minutes. Flash fry the eggplant.
5. Toast your bread, then layer on the avocado, followed by the mushrooms. Top it off with your gorgeous, glazed eggplant slices. Serve immediately.
Voila! A medley of flavors to be enjoyed by just about anyone. You can thank me later.
Also by Kat: Vegan Dark Chocolate Cake
Related: Herbed Vegan Sausage and Potato Hash
Vegan Sweet Potato and Black Bean Frittata
Get more like this—Subscribe to our daily inspirational newsletter for exclusive content!
__
Photos: Kat Kennedy
