This recipe is translated from Cookpad Spain. See original: 
Tostas veganas de berenjena y champiñones
Tostas veganas de berenjena y champiñones 
Vegan Eggplant and Mushroom Toasts
Amparo&Ari @AmpAri
Cooking Instructions
- 1
Peel and chop the garlic and shallots. Wipe the mushrooms clean with a kitchen towel and slice them, or use pre-sliced mushrooms. Wash the eggplant and cut it into pieces.
- 2
In a skillet, heat a drizzle of olive oil over low heat. Sauté the chopped shallots and garlic. Add the eggplant and mushrooms, increase the heat, and season with salt and black pepper. Cook for about 5 minutes.
- 3
Add the tomato sauce and cook for 3 more minutes over low heat. Serve over slices of toasted bread, either from the skillet or oven. Top with your choice of fresh herbs, such as parsley, cilantro, or basil.
Me encanta cocinar nuevas recetas y compartirlas en la mesa. Mi hija Ariadna me echa una mano, se encarga de las fotos y de la degustación. Juntas hacemos muy buen equipo.
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