Try this easy and flavorful way to elevate eggplant.
Ingredients
- 1 La Brea Bakery French Baguette, cut into 12 1/2-inch angled slices
- 1 ounce extra virgin olive oil
- 4 Japanese eggplant, thinly sliced
- 4 large shallots, peeled, cored, finely sliced
- 2 ounces balsamic vinegar
- 6 Roma tomatoes, diced
- 6 ounces feta cheese, crumbled
- 1 bunch fresh chives, finely chopped
- Salt
- Freshly ground black pepper
Preparation
- Heat oven to 375°F.
- Place baguette slices on a sheet pan and brush with olive oil. Set aside.
- In a bowl, toss eggplant with remaining olive oil until the eggplant has absorbed the oil. In a separate bowl, toss shallots with the balsamic vinegar, diced tomatoes and feta.
- Arrange eggplant on a nonstick baking sheet and season lightly with salt and pepper and place in the oven for 20 minutes or until eggplant is tender. Remove from oven and set aside.
- Place tray of bread in the oven and toast until the bread is lightly golden.
- Place 2 to 3 slices of eggplant on each piece of bread. Sprinkle the shallot, tomato, and feta mixture on top. Top with chives and serve.
