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
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
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.