Toasts with Eggplant Salad
Description
It's suitable both for special occasions and everyday meals. This recipe will yield about 8 toasts. You can double the recipe if you want to serve just one salad on its own.
Instructions
- 1
Step 1
1. Cut the eggplant into cubes about 1 cm in size. Cut the Feta cheese into cubes. Peel the garlic and cut it in half. Chop the green onions.
- 2
Step 2
2. Preheat the oven to 220°C. Lightly grease a baking sheet with oil. In a medium bowl, toss the eggplants with 2 tablespoons of olive oil, salt, and a generous amount of black pepper until evenly coated. Spread the eggplants on the prepared baking sheet and bake for about 25 minutes, stirring the cubes occasionally so they cook evenly.
- 3
Step 3
3. If you want to make a cold salad, chill the eggplants, then mix them with red wine vinegar, Feta cheese, and green onion. If you want to make a warm salad, immediately mix the eggplant cubes with vinegar, Feta cheese, and onion.
- 4
Step 4
4. Slice the baguette into pieces about 1 cm thick and brush with olive oil. Toast the bread in a skillet or oven, and rub with a clove of garlic.
- 5
Step 5
5. Place the eggplant salad on top in a mound and serve immediately.