Eggplant Salad Toasts
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Ingredients
~8 toasts
- 1 medium eggplant, about 3/4 pound, cut into 1/2-inch cubes
- 2 tablespoons olive oil plus additional for oiling baking sheet
- 1/4 teaspoon salt
- Black pepper
- 1 teaspoon red wine vinegar
- 1/4 cup crumbled feta
- 1 scallion, thinly sliced
- 8 1/2-inch slices of baguette, brushed with olive oil
- 1 small clove garlic, peeled and halved
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Preparation
Step 1
Preheat oven to 425 degrees. Lightly oil a baking sheet or roasting pan.
Step 2
Toss eggplant, 2 tablespoons olive oil, salt, and a generous amount of black pepper together in a medium bowl until evenly coated.
Step 3
Spread on prepared baking sheet and roast for about 25 minutes, moving pieces around occasionally so they evenly brown.
Step 4
For a cold salad, let the eggplant cool a bit before mixing it with red wine vinegar, feta, and scallion.
Step 5
For a warm salad where the feta glues itself to the eggplant a bit, toss the vinegar, feta, and scallion together when the eggplant just comes out of the oven.
Step 6
Broil or toast baguette slices then rub them with a garlic clove before heaping on eggplant salad.
Step 7
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Chef's notes
Double the recipe if you’d like to eat the salad straight or use it in one of the ways suggested in the article.
Consider creating a farro salad with extra whisked red wine vinegar and olive oil.
Potential sandwich option:
add a sliced hard-boiled egg or slices of prosciutto.
Add whole wheat orzo, capers, or slivers of olives to make a pasta salad.
