Recipes
Eggplant, Tomato & Olive Open-Faced Toast
Uses: eggplant, canned tomatoes, olives, whole wheat bread, feta
Ingredients:
- 1 slice whole wheat bread
- 1/2 cup diced eggplant
- 1/4 cup canned tomatoes
- 1 tablespoon sliced olives
- 1 tablespoon feta cheese
- 1 teaspoon oil or margarine, if available
Instructions:
- Dice the eggplant into small cubes so it cooks quickly.
- Warm oil or margarine in a pan and cook the eggplant for 5 to 7 minutes, stirring often, until soft.
- Add canned tomatoes, olives, black pepper, garlic powder, and oregano. Simmer for 3 to 4 minutes until saucy.
- Toast the whole wheat bread.
- Spoon the warm eggplant-tomato mixture over the toast and sprinkle with feta.
Good for: A cozy but not heavy lunch that feels like a small Mediterranean bruschetta.
Optional: Add melted sliced cheese for a more filling toast.