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eggplant salad toasts

eggplant salad toasts Recipe

  • 1 medium eggplant, about 3/4 pound, cut into 1/2-inch cubes
  • 2 tablespoons olive oil plus additional for oiling baking sheet
  • 1/4 teaspoon salt
  • Black pepper
  • 1 teaspoon red wine vinegar
  • 1/4 cup crumbled crumbled feta
  • 1 scallion, thinly sliced
  • 8 1/2-inch slices of baguette, brushed with olive oil (I used 1-inch slices in the photos, then decided they were too thick)
  • 1 small clove garlic, peeled and halved
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