Collard Green and Mushroom Toast with Eggplant Puree

Name: Collard Green and Mushroom Toast with Eggplant Puree
Ingredients: 2 cups wild mushrooms (Any combination will work, but I’m a fan of velvet pioppini, brown clamshell and forest nameko.); Country-style bread, toasted (any type of bread will work just fine); 2 medium eggplants; 2 cups collard greens, large stems removed and leaves torn; 1 tablespoon fig balsamic vinegar; 2 teaspoons grape seed oil; 3 garlic cloves, sliced thin; ¼ medium red onion, sliced thin; Kosher salt and freshly ground pepper; 1 teaspoon smoked paprika; 8 cloves garlic; 2 tablespoons olive oil

Preparation info

Difficulty
Easy

Appears in

Eating Well to Win

By Richard Ingraham

Published 2017

About

Ingredients

For Toast

2 cups wild mushrooms (Any combination will work, but I’m a fan of velvet pioppini, brown clamshell and forest nameko.)
3 garlic c

Vegan
Breakfast

Method

Eggplant

Preheat your oven to 375 degrees.
Split the eggplants lengthwise.
Using a paring knife create two slits in each eggplant half. You should have eight slits in all.
Place