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Mushrooms and aubergine on toast

Gombas padlizsanos piritos

Mushrooms and aubergine on toast


  • 500 g mixed mushrooms (oyster, button, shiitake, and king oyster mushrooms)
  • 1 aubergine
  • 2–3 cloves of garlic
  • 4–5 slices of bread
  • oil, salt and pepper

Make a marinade from the crushed garlic, oil and salt. Cut the aubergine lengthwise into thin slices, then, using a brush, coat both sides of each slice with the marinade. Fry the aubergine slices in a little oil, remove from the pan and set aside.

Add the mushrooms to the same pan, season with salt and pepper, sauté, then remove from the pan.
Next, place the slices of bread in the pan and allow to brown on both sides.

Place the toasted bread on a plate, top each piece of bread with a slice of aubergine, then pile the fried mushrooms on top.

A quick and tasty vegan supper that also saves on the washing up!