Rating
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Active time
10 minutes
Total time
10 minutes
Yield
12 Servings
Nutritioni
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

Instructions
  1. In a medium bowl mix the eggplant pulp with lemon juice, olive oil, paprika, and salt.
  2. Toast the bread. Slice the toast in half on the diagonal.
  3. 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


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