Toast

Toast is Not Just a Passing Trend

September 23, 2015

It's the source of mealtime dignity.

When I consider that a piece of toast is just an edible spoon, everything in my life kind of falls into place. Peanut butter, which I’d planned to scoop straight from the jar, is instead slathered on a crispy slice of whole wheat. Avocado, usually halved, salted, peppered, and shoveled straight into my mouth, is smashed and more delicately spread onto a triangle of rye. Toast transforms hummus, chicken salad, Nutella, cheese — all things I would usually devour straight from their containers — into legitimate, acceptable meals.

It transforms me from a utensil-weilding scavenger into a real person. Who knew such power lay in a slice of bread and brownness dial set to 6?

I understand the food-trend-averse among us may shy away from toast, having been burned by many a $17 brunch-time version, which I completely understand. If you want to spout toast-hate on social media and opt for eggs when you’re out with friends, by all means, live your life.

But if in the back of your freezer you maybe want to stash a loaf of the good stuff for emergencies/late night snacks/when no one is looking, I promise not to tell. Everybody should be getting the toast treatment — it’s worth the inner conflict.

This eggplant mix is no exception. While I would gladly eat the entire thing with a spoon from the mixing bowl — and almost did, while waiting for the toaster to pop — it is infinitely better above a creamy layer of Greek yogurt and under a sprinkling of sesame seeds, all piled on a thick slide of bread. 

Eggplant Miso Tahini Toast

Makes enough eggplant mix for about 6 pieces of toast

1 
medium-sized eggplant, cut into 1/2 to 1 inch-thick slabs lengthwise (mine resulted in 4 slabs)

Olive oil

1 
tablespoon tahini

1/2 
tablespoon miso

2 
teaspoons maple syrup

6 
slices of your favorite bread, toasted

Greek yogurt

Sesame seeds


See the full recipe (and save and print it) here.

First photo by Bobbi Lin, others by James Ransom

4 Comments

susanann September 24, 2015
Maple syrup? Or is this supposed to say olive oil since that's given in the directions?
 
Author Comment
Kendra V. September 24, 2015
maple syrup is in the directions too! oil on the eggplant before roasting, maple syrup in the mix.
 
AntoniaJames September 23, 2015
A passing trend? Are you kidding? Toast is and has been its own food group in my house for 3 decades. <br /><br />In fact, I have a dinner-type category when planning meals called "Things on Toast." I know I'm not the only one here . . . .<br /><br />E.g., https://food52.com/collections/732032-things-on-toast (a collection by mrslarkin)<br /><br />https://food52.com/recipes/31228-abc-kitchen-s-butternut-squash-on-toast (See chezmere's comment)<br /><br />https://food52.com/blog/11169-how-to-eat-toast-for-dinner (piece last year on how to eat toast for dinner)<br /><br />And a few recipes: <br /><br />https://food52.com/recipes/38295-garlicky-smothered-white-beans-on-toast<br /><br />https://food52.com/recipes/7331-chicken-and-mushrooms-on-toasts<br /><br />https://food52.com/recipes/1965-leftover-turkey-sort-of-stroganoff
 
amysarah September 23, 2015
Frankly, the only aspect of this toast 'trend' that puzzles me is the idea that it's a trend at all, much less controversial (other than for $17, unless the toast is a raft for, say, fois gras or lobster.) People have been making, essentially, open faced sandwiches on toasted bread for as long as I recall - e.g., a favorite childhood breakfast was scrambled eggs, piled on a piece of...yep, toast. Even then, it wasn't unusual in the least.