Eggplant Toast (Paleo, Whole30)
Move over avocado toast and sweet potato toast... 'Cause there's a new toast in instatown. Eggplant toast? Ya, that's a thing! Eggplant is amazing! It cooks up so rich, creamy, and smoky that it always seems like I should be feeling guilty eating it, yet it's actually pretty low in calories, and that deep, purple skin is full of antioxidants. Tuck yea! It's also easy to cook and can be prepared in a so many different ways. You can throw it on the grill in the summer, use it in heavy braises in the winter, make it as a dip for parties, and stir-fries throughout the year.
My new favorite way to enjoy it is Eggplant toast! It's so easy, and very delicious. You'll want to brush both sides with coconut oil, and cook 3-4 min each side with your grill pan on med-high. If you're using the oven, you'll want to roast at 400F for 20-25 minutes. The topping possibilities are endless.
What You'll Need
Goat cheese, to taste
1 eggplant, cut lengthwise
4 tablespoons Coconut oil, divided
1/2 purple onion, sliced
1/2 cup cherry tomatoes, halved
4 eggs, fried/sunny side up
Capers, for garnish
Sea Salt, to taste
What You'll Need To Know
1. You'll want to brush both sides with coconut oil, and cook 3-4 min each side with your grill pan on med-high. If you're using the oven, you'll want to roast at 400F for 20-25 minutes.
2. While the eggplant cooks, heat 1 tablespoon coconut oil in a skillet over medium heat and cook onion, garlic and tomatoes. Set aside.
3. Fry 4 eggs in 1 tablespoon coconut oil, and set aside.
4. When eggplant is ready, add goat cheese and top with onions, garlic, and tomatoes; add the egg and garnish with capers and season with sea salt.
Recipe makes 1 serving.