An Italian-inspired salad served warm on toast. Try as an alternative to bruschetta.
1 medium eggplant, about 3/4 pound, cut into 1/2-inch cubes
2 tbsp olive oil
1 tsp red wine vinegar
1/4 cup crumbled crumbled feta
1/8 kalamata olives, thinly sliced
8 1/2-inch slices of baguette, brushed with olive oil
1 small clove garlic, peeled and halved
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, stirring occasionally.
Toss the vinegar, feta and olives together when the eggplant just comes out of the oven.
Broil or toast baguette slices then rub them with a garlic clove before heaping on eggplant salad. Makes 8 toasts. Serve warm.
Eggplant from Imperfect Produce. Shot on location at Norn.co SF.