Happy #toasttuesday featuring EGGPLANT toasts!! I love coming up with different ways to make toast, so here is a new one made of veggies! Simply slice and roast eggplant, then top with whatever you desire for an easy, plant-based (and thus gluten-free) breakfast! Avocado toast is probably my favorite kind of toast, but sadly I did not have any avocado this morning, but I bet it would be great on these.
When I was meal prepping eggplant this weekend, the slices reminded me of English muffins so I thought it would be fun to make toasts out of them! I just brushed eggplant slices with a bit of olive oil, sprinkled Everything But The Bagel seasoning on top, and toasted them in my toaster oven until they were soft and evenly cooked. I love balsamic flavor on eggplant, but I chose to go with a more neutral profile since I wasn’t sure what I was going to end up putting on the slices, but adding balsamic vinegar to the eggplants would also be tasty - I’d also add some garlic!
For toast toppings, I added hummus and plain Greek yogurt, pickled onions, carrots, balsamic tempeh, and colorful tomatoes. I also had some more Greek yogurt on the side with some mango slices (leftover from my mango tahini muffins this weekend) and raspberries! It was a delicious, quick, and easy breakfast full of lots of colorful fruits and veggies!
I roasted the eggplant on Sunday when I was meal prepping, then just toasted the slices this morning to reheat them. Here’s a step-by-step breakdown of how I made these toasts:
Eggplant - I recommend choosing one that is very wide so you have the most surface area for toast!
A few tbsp olive oil
Seasoning of choice - salt and pepper would work for the simplest version, otherwise, EBTB is great!
1. Preheat oven to 350 F.
2. Slice eggplant into round slices about 0.5 to 1 cm thick.
3. Brush slices with olive oil, and sprinkle seasoning on top. Note - eggplant is very absorbent, so you want to be speedy with brushing the olive oil on and then getting it in the oven.
4. Place the slices on a baking sheet in a single layer with space in between, and roast for 15-20 minutes. Flip the slices, then roast for another 15-20 minutes until the edges start to get crispy and the inside is tender.
5. If you are eating these right away, add toppings and enjoy! Otherwise, if you are saving them for later as I did, refrigerate the eggplant, and toast the slices before eating to get them warm and crispy!