Smokey Eggplant with Feta on Toast


Smokey Eggplant with Feta on Toast

This puree not only makes a great topping for toast, but an excellent accompaniment to grilled lamb, barbecued chicken or fish.

Serves 2.



  1. 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.
  2. 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.
  3. Top the toast with a generous amount of the eggplant puree and then crumble the feta over the top. Serve with fresh mint leaves.

Ingredients for Smokey Eggplant with Feta on Toast

Eggplant Each

$4.50 ea

Rosto Extra Virgin Olive Oil Mellow 750ml

$13.69 ea

Lemon Premium Each

$1.22 ea

Maldon Sea Salt Flakes 240g

$7.99 ea

Fresh Herbs Mint Bunch

$3.99 ea

Fresh Vietnamese Mint Punnet

$3.99 ea