Eggplant and Mushroom Tostadas

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •4 tostada shells
• •1 medium eggplant, diced
• •8 oz mushrooms, sliced
• •2 tbsp olive oil
• •1 tsp smoked paprika
• •1 tsp ground cumin
• •Salt, to taste
• •Black pepper, to taste
• •1/4 cup fresh cilantro, chopped (for garnish)
• •1 avocado, sliced (for serving)
• •Lime wedges (for serving)

Instructions

1. 1

   Preheat the oven to 375°F (190°C) and place tostada shells on a baking sheet. Bake for about 5 minutes until crispy.

2. 2

   In a large skillet, heat 2 tbsp of olive oil over medium heat.

3. 3

   Add the diced eggplant to the skillet and sauté for 5-7 minutes until it begins to soften.

4. 4

   Add the sliced mushrooms to the skillet and continue cooking for another 5 minutes until both the eggplant and mushrooms are browned and tender.

5. 5

   Stir in the smoked paprika, ground cumin, salt, and black pepper. Cook for an additional 2 minutes to combine the flavors.

6. 6

   Remove the skillet from the heat and prepare the tostadas: top each tostada shell with the sautéed eggplant and mushroom mixture.

7. 7

   Garnish with chopped fresh cilantro and serve with sliced avocado and lime wedges on the side.