Eggplant Olive Toast

This Eggplant Olive Toast recipe was inspired by a lunch I had at my friend Devorah’s house. She had two salads on the table. I combined them on my plate and I really liked the flavor combination. So when I was at the Farmer’s market on Sunday and I saw these beautiful little eggplants and I knew had to take them home. I always love olives so this recipe was a no brainer for me. I wanted to add a little kick so a few jalapenos did the trick. The result was fantastic. These toasts can be served as a delicious and eye pleasing vegan breakfast or as an appetizer

The ingredients. You can substitute for any kind of eggplant

The beautiful little eggplants

Slice them and drizzle with olive oil and salt

Roasted and out of the oven. They even taste great on their own

Add the olives, jalapeno, mayo and garlic to a food processor

Puree until slightly chunky

Serve on warm crusty bread or toast

Eggplant Olive Toast

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

• 2 lbs eggplant cut into bite size pieces
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1 cup sliced green olives
• 1 clove of garlic minced
• 2 jalapenos seeded and deveined
• 3 tablespoons mayonnaise use veganaise to keep it vegan

Method

 

1. Roast eggplant with olive oil and salt for 25 minutes at 400
2. Set aside to cool
3. Add the rest of the ingredients to a food processor
4. Process until slightly chunky
5. Combine olive paste with egglant
6. Serve on freshly toasted crusty bread
7. Serve with sliced radishes (optional