This puree not only makes a great topping for toast, but an excellent accompaniment to grilled lamb, barbecued chicken or fish.
- 4 slices of toast
- 1 medium sized eggplant
- 1 tbsp tahini
- 1 tbsp olive oil
- 1 tsp lemon juice
- generous pinch of salt
- 30g feta, crumbled
- Fresh mint leaves (optional)
- To make the eggplant puree place the eggplant directly over a gas flame on high heat and cook, turning occasionally until the outside is completely charred and the inside feels pulpy. Transfer to a bowl and cover the bowl with plastic wrap or a plate until it comes to room temperature.
- Remove the charred skin and stem of the eggplant. Transfer the pulpy flesh to a blender and combine with the tahini, olive oil, lemon juice and salt. Blend until smooth.
- Top the toast with a generous amount of the eggplant puree and then crumble the feta over the top. Serve with fresh mint leaves.