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Eggplant Salad Toasts

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More from this source
smitten kitchen
Related tags
salad low carb vegetarian memorial day lunch
Nutrition per serving    (USDA % daily values)
CAL
69
FAT
20%
CHOL
2%
SOD
8%

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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

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