Eggplant Salad Toasts

17 faves
More from this source
smitten kitchen
Nutrition per serving    (USDA % daily values)
CAL
293
FAT
101%
CHOL
2%
SOD
8%

Comments

Add a comment

Ingredients for 8 servings

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

You might also like

Crispy Prosciutto And Avocado Salad Toasts
The Cozy Apron
Red Snapper Fillets On Garlic Toasts With Arugu...
Sunset
Tomato, Chive & Pine-Nut Salad With Gorgonzola...
Fine Cooking
Yellow Heirloom Tomato Insalata Caprese On Gril...
Well Fed
Lemony Chicken Caesar Salad With Garlic-Parmesa...
Fine Cooking
Roquefort Toasts With Peppered Pears
BBC Good Food
"Red Hot" Beet Salad With Goat Cheese Toasts
Food & Wine
Mozzarella, Pesto, Arugula, And Parmesan Brusch...
Martha Stewart
Flageolet Bean Salad With Fennel, Orange, And T...
Food52
Herb Toasts And Tomato Salad
Martha Stewart