Eggplant Salad Toasts

Page: smittenkitchen.com/2010/08/eggplant-salad-toasts/print/

Cuisine: Greek | Course Type: Main Courses

(4 reviews)

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Recipe Review

Amazing! I love eggplant, but don't make it much. I really liked this approach - oven roasting. The eggplant didn't soak up so much oil (only what you tossed it with), and it developed a really nice flavor.

I decided to serve this over pasta (penne) instead of toast. To make it go a bit further. I also roasted (in a separate smaller pan) a diced red bell pepper and 3 T minced shallots. This added some sweetness to the dish.

I used a nice greek feta, and probably used 150% of what the recipe called for - it melted a bit and added great salty notes. Both kids wolfed it down and were disappointed when it was gone.

For us - served 3 people - and took 60 minutes start to finish.

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