When I saw this post on Smitten Kitchen, I knew I had to make it. I didn't have a choice...honestly! I love eggplant and the ingredient list really caught my attention. I had visions that this recipe would become part of my entertaining go-to dishes. It is a great. The bite from the feta cheese and garlic really illuminate the eggplant, bring it to life. I made a few adjustments, so I included my version below. I hope you will make this next time you have guests coming over.
adapted from Smitten Kitchen
2 medium eggplant, cut into 1" cubes
3 TBS of olive oil
salt and pepper
4 scallions, sliced
4oz of reduced fat Feta cheese
2 cloves of garlic, minced
3 TBS of red wine vinegar
1 small baguette, sliced
1 garlic clove, peeled and halved
Preheat the oven to 400degrees. Using 1 TBS of olive oil, grease a large baking sheet. Place the eggplant in one layer on the prepared baking sheet and toss with the remaining 2 TBS of olive oil, 1 tsp of salt and pepper. Bake for 30 minutes, turning a couple times. In a medium bowl, combine the scallions, Feta, garlic, and vinegar. Once the eggplant are done, remove from the oven, and let it stand for a few minutes. Place the baguette slices on a baking sheet and bake in the oven for 6 minutes. Once done, rub each crostini with a sliced garlic clove. Using a masher, roughly mash the eggplant and then add to the Feta mixture. Combine well and add a few turns of fresh cracked black pepper. Serve with the crostini alongside. Enjoy!