Eggplant Salad Toasts

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

Cuisine: Greek | Course Type: Main Courses

(4 reviews)

View photos (1)

Tags:

Recipe Reviews

(0) comment (0) useful  

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.

(edited 20th May 2011) (0) comment (1) useful  

This salad was very easy to make. I had all the ingredients on hand. It went together very well. I put it on top of hot pasta.I used it with green salad. Its best when eggplants are abundant in mid summer.

(0) comment (2) useful  

I did not actually make the toasts.

Instead I used the base recipe here to create a sauce to toss with pasta. I doubled the amount of every ingredient to make enough sauce for a pound of pasta. The toasts were supposed to be rubbed with garlic, so I added chopped garlic (doused with EVOO) to the roasting eggplant about halfway through the 25-30 minute roasting time.

The flavor of the sauce that resulted (a combo of roasted eggplant, roasted garlic, feta cheese, a couple of scallions, and a dash or two of red wine vinegar) was really nice ... subtle. At first I wondered if something was missing, a spice maybe or some tomatoes. But the flavor actually grew on me with every bite and the eggplant got to be the star of the show.

(0) comment (3) useful  

Showing page 1 of 1 pages

| all recipes |

Login or register to add your own review of this recipe.