Vegetable bruschetta with avocado mash

Ingredients

¼ cup	Oil
1	Aubergine, cut into ½ cm rounds (Main)
1	Golden kumara, cut into ½ cm lengths (Main)
1	Purple kumara, cut into ½ cm rounds (Main)

Mash

2	Avocados (Main)
1	Garlic clove, minced
¼ cup	Finely chopped spring onion
2 tsp	grated lemon zest
¼ cup	Lemon juice
1 cup	Edamame beans, blanched
1 serving	Salt and freshly ground black pepper, to taste
1 cup	Tomatoes, chopped small

Directions

1. Preheat an oven to 180C.
2. In a frying pan heat half the oil. Fry the aubergine until brown and softened on each side. Set aside and cover.
3. Rub the remainder of the oil over the kumaras. Place on to a baking tray in the oven for 20 minutes until softened. Remove and cool.
4. For the mash, in a bowl combine the avocado, garlic, spring onion, zest, juice and edamame beans. Season with salt and pepper.
5. To serve top the vegetables with a dollop of mash and a spoon of chopped tomatoes.

See more of Angela's vegan recipes

• Vegan cashew brownie
• Tofu scramble