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
6 slices whole wheat bread
- 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.
Recipe and photo courtesy of Al Wadi Al Akhdar