Eggplant Salad Toasts

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

Cuisine: Greek | Course Type: Main Courses

(4 reviews)

View photos (1)

Tags:

Single Review Display

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.