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Eggplant toast, eggplant and jalapeno toast,

Eggplant and Jalapeno Toast

August 13, 2015

Toasts have a new place in the food world and are a great, easy way to get creative! My eggplant and jalapeno toast features a quick pickled jalapeno and fire roasted eggplants! An easy and delicious appetizer!

  • Prep: 25 mins
  • Cook: 10 mins
Eggplant toast, eggplant and jalapeno toast,

Directions

1Placed jalapeno slices in bowl. Heat vinegar, 2 teaspoons salt and 2 teaspoons sugar until boiling. Pour over jalapenos and cover with plastic wrap. Set aside for 20 minutes.

2Roast eggplant on open flame, until the skin is charred.

3Peel away skin and mix eggplant flesh with 1/4 teaspoon garlic powder, 1/2 teaspoon kosher salt and 2 tablespoons lime juice.

4Brush bread with olive oil and toast under broiler until golden brown.

5Toss micro greens and pomegranate arils with remaining olive oil.

6Drain jalapenos.

7Assemble: spread 1-2 tablespoons eggplant over toasted bread, layer on a few sliced of jalapenos, sprinkle on micro green mix and almonds!

8Enjoy 🙂

Ingredients

1 large eggplant

1 baguette, sliced into 1/2 inch pieces

2 tablespoons olive oil

1/4 teaspoon garlic powder

1/2 teaspoon kosher salt

2 tablespoons fresh lime juice

2 tablespoons almond slivers, toasted

2 tablespoons pomegranate arils

1/2 cup micro greens

2 jalapenos, sliced thin

1 cup white vinegar

2 teaspoons kosher salt

2 teaspoons sugar

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