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Makes
enough eggplant mix for about 6 pieces of toast
Author Notes
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 entirely 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. —Kendra Vaculin
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Ingredients
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1
medium-sized eggplant, cut into 1/2 to 1 inch-thick slabs lengthwise (mine resulted in 4 slabs)
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olive oil
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1 tablespoon
tahini
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1/2 tablespoon
miso
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2 teaspoons
maple syrup
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6
slices of your favorite bread, toasted
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Greek yogurt
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sesame seeds
Directions
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Preheat oven to 475° F.
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Arrange eggplant slabs in a single layer on a parchment-lined baking sheet. Drizzle seriously with olive oil (I used a little less than a 1/4 cup). Bake until super soft, about 20 to 25 minutes.
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Move eggplant to a cutting board and slice into cubes, which will nor make cubes so much as mash your eggplant into a pulpy mess. This is perfect. Scrape eggplant mess into a medium bowl.
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Add tahini, miso, and maple and mix well with a fork.
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On toast, spread a layer of Greek yogurt. Top with a slather of eggplant mess and a sprinkling of sesame seeds.
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