Eggplant salad toasts
By bea1085
1 Picture
Ingredients
- 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 crumbled feta
- 1 scallion, thinly sliced
- 8 1/2-inch slices of baguette, brushed with olive oil (I used 1-inch slices in the photos, then decided they were too thick)
- 1 small clove garlic, peeled and halved
Details
Servings 8
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat oven to 425 degrees. Lightly oil a baking sheet or roasting pan. Toss eggplant, 2 tablespoons olive oil, salt and a generous amount of black pepper together in a medium bowl until evenly coated. Spread on prepared baking sheet and roast for about 25 minutes, moving pieces around occasional so they evenly brown. For a cold salad, let the eggplant cool a bit before mixing it with red wine vinegar, feta and scallion. 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.
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