Eggplant Salad Toasts
Photo © Deb Perelman
- 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
- 1 small clove garlic, peeled and halved
- This recipe is vegetarian
- Produce
- Eggplant, medium (1)
- Garlic (1 small clove)
- Scallion (1)
- Condiments
- Red wine vinegar (1 teaspoon)
- Cooking & Baking
- Black pepper (1)
- Olive oil plus (2 tablespoons)
- Salt (1/4 teaspoon)
- Bread & Baked Goods
- Baguette (1 8 1/2-inch slices)
- Dairy
- Feta (1/4 cup)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published August 21, 2010 (2 years ago).
137 people saved this recipe.
