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

Vegetarian Dairy Intermediate Healthy ...

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Preparation

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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.

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.

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Eggplant Salad Toasts

Ingredients

Preparation

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Chef’s notes

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