As we've already made incredibly clear here at The Fixation Files, we're pretty obsessed with Deb and her blog Smitten Kitchen, one of the absolute best food blogs out there (and there are a lot out there). So when I wanted some appetizer inspiration for a party I was having, I went straight to Smitten Kitchen to find a recipe that looked good. I ended up making this recipe because it sounded easy, flavorful and relatively healthy. Not only were these eggplant toasts all of the above, but they were also gone within minutes because my guests loved them so much. So thank you for the inspiration, Deb!
This is a great appetizer, side dish or even main course, if you serve the bruschetta with some mixed greens on the side.
eggplant + feta bruschetta
makes about 8 toasts - but I recommend making more!
1 medium eggplant, cut into small, bite-sized cubes
2 tablespoons olive oil, plus more for baking sheet
1/4 teaspoon salt
black pepper
2 teaspoons red wine vinegar
1/4 cup crumbled crumbled feta
1 scallion, thinly sliced
3-4 chives, minced
8 slices of baguette, brushed with olive oil
1 large clove garlic, peeled and left whole
This is a great appetizer, side dish or even main course, if you serve the bruschetta with some mixed greens on the side.
eggplant + feta bruschetta
makes about 8 toasts - but I recommend making more!
1 medium eggplant, cut into small, bite-sized cubes
2 tablespoons olive oil, plus more for baking sheet
1/4 teaspoon salt
black pepper
2 teaspoons red wine vinegar
1/4 cup crumbled crumbled feta
1 scallion, thinly sliced
3-4 chives, minced
8 slices of baguette, brushed with olive oil
1 large clove garlic, peeled and left whole
Preheat oven to 425 degrees. Oil baking sheet and toss eggplant with 2 tablespoons olive oil, salt and black pepper. Evenly spread out the eggplant into one layer on the baking sheet and roast for about 25 minutes, periodically flipping the eggplant pieces so they brown evenly.
After roasting, let the eggplant cool for a bit before tossing it with vinegar, feta, chives and scallion. I recommend tasting the eggplant salad at this point and adjusting any of the flavors to your preferences. I personally like to add a little more vinegar and a little more feta to mine than the recipe calls for. Meanwhile, toast baguette slices in the oven and let cool slightly. Take the clove of garlic and rub it over the toast. This adds a delicious amount of flavor that really finishes off the dish, so don't skip it! After each piece of toast has been rubbed with garlic, pile it with the eggplant salad and get ready to watch them disappear.
-S
After roasting, let the eggplant cool for a bit before tossing it with vinegar, feta, chives and scallion. I recommend tasting the eggplant salad at this point and adjusting any of the flavors to your preferences. I personally like to add a little more vinegar and a little more feta to mine than the recipe calls for. Meanwhile, toast baguette slices in the oven and let cool slightly. Take the clove of garlic and rub it over the toast. This adds a delicious amount of flavor that really finishes off the dish, so don't skip it! After each piece of toast has been rubbed with garlic, pile it with the eggplant salad and get ready to watch them disappear.
-S
