Grilled Eggplant and Feta Mini Toasts

In a medium bowl mix the eggplant pulp with lemon juice, olive oil, paprika, and salt.
Toast the bread. Slice the toast in half on the diagonal.
Place one tablespoon of eggplant mixture on each half toast. Top with onions, tomatoes, mint leaves, and feta. Sprinkle with oregano and serve.

Grain:

Teaser Image:

EggplantToast.jpg

Ingredients:

1 (480g) jar grilled eggplant pulp

1 cup lemon juice

1 cup extra-virgin olive oil

⅛ teaspoon paprika

¼ teaspoon coarsely ground sea salt

1 medium red onion, sliced

½ cup diced green onions

18 cherry tomatoes, halved

A handful of fresh mint leaves

100g (3 ½ ounces) feta cheese

Oregano

6 slices whole wheat bread

Active time:

10 minutes

Yield:

12 Servings

Nutrition:

Calories: 240; Total Fat: 20g; Saturated Fat: 4g; Sodium: 197mg; Total Carbohydrate: 12g; Fiber: 3g; Protein: 4g.

Author:

Recipe and photo courtesy of Al Wadi Al Akhdar

Show on WGC.org?:

Diet:

Mediterranean Diet

Recipe tags:

Quick & Easy

Course:

Soups & Appetizers

Dietary choice:

Vegetarian

Rating: