EGGPLANT TOPPER ON TOAST

Mediterranean Skillet-Roasted Eggplant Bruschetta Entrée

Makes 6 servings: 6 bruschetta each

I love to mix things up—especially when someone tells me I’m not supposed to. This eggplant dish is supposed to be an appetizer but I love it as a vegetarian entrée. Think of it like an open-faced sandwich—replaced by many mini ones. It’s more fun to eat that way.

• 1 (12 ounce) whole grain baguette, cut diagonally into 36 slices
• 1/2 cup plus 1 tablespoon extra virgin olive oil
• 1 medium eggplant, cut into 1/3-inch cubes
• 1 large Walla Walla or other sweet onion, diced
• 2 large cloves garlic, minced
• 3/4 teaspoon sea salt, or to taste
• 2 medium vine-ripened tomatoes, cut into 1/3-inch cubes
• 1/3 cup chopped fresh basil Juice of 1 lemon, or to taste (about 3 tablespoons)
• 1/4 cup raw pine nuts

1. Lightly rub both sides of the bread slices with 1/4 cup of the oil. Arrange in a single layer on large baking sheets. Place sheets in the oven (do not preheat). Turn the heat to 450° F and bake until just beginning to crisp, about 8 minutes. Remove the sheets from the oven and flip slices over. Return to the oven and turn off the heat. Continue to toast with the residual heat in the off oven until lightly toasted, about 8 more minutes. Cool on wire rack.
2. Add 1/4 cup of the oil to a large stick-resistant skillet. Add the eggplant, onion, garlic, and salt and sauté over medium-high heat, until the onion is softened and eggplant is slightly softened, but not cooked through, about 5 minutes. Cover and cook for 2 minutes. Stir, cover, and turn off the heat. Let “lid cook” (cook covered while the burner is off) until the eggplant is completely softened, about 10 minutes. Pour into a bowl and let cool slightly.
3. Stir the tomatoes, basil, lemon juice, and the remaining tablespoon of oil into the cooled eggplant mixture. Taste and adjust seasoning, if necessary.
4. Spread about 2 tablespoons of the eggplant mixture on top of each toast. Sprinkle with the pine nuts and serve at room temperature.

Per serving: 430 calories, 28g total fat, 4g saturated fat, 0g trans fat, 0mg cholesterol, 250mg sodium, 38g total carbohydrate, 8g dietary fiber, 10g protein

Note: Eggplant Topper on Toast recipe reprinted with permission from BIG GREEN COOKBOOK by Jackie Newgent, RD (Wiley).

MEDITERRANEAN ROASTED EGGPLANT BRUSCHETTA

(Original recipe before I developed it into my eco-friendlier version, EGGPLANT TOPPER ON TOAST, for Big Green Cookbook, pg 135.)

Makes 12 servings: 3 bruschetta each

For Parmesan toasts:

• 1 baguette (about 15 inches long), cut diagonally into 1/3-inch-thick slices
• 1/4 cup olive oil
• 1/3 cup freshly grated Parmesan (about 1 ounce)

For Mediterranean Roasted Eggplant Topping:

• 1 firm eggplant (about 11/4 pounds), peeled, cut into 1-inch cubes
• 1 onion, cut into 1-inch cubes
• 1 large tomato (about 3/4 pound total), cut into 1-inch cubes
• 2 garlic cloves, 1 minced and 1 chopped and mashed to a paste
• 6 tablespoons olive oil
• 1 teaspoon salt
• 3/4 teaspoon black pepper
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon granulated sugar
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 1/4 cup pine nuts

1. Make Parmesan toasts: Preheat oven to 325° F. On a large baking sheet arrange bread slices in one layer and lightly brush both sides of each slice with oil. Toast slices in middle of oven 15 minutes and turn over. Sprinkle slices with Parmesan and toast 15 minutes, or until golden. Transfer toasts to a rack and cool. Toasts may be made 2 days ahead and kept in a sealable plastic bag at room temperature.
2. For Mediterranean Roasted Eggplant Topping: Preheat oven to 400° F. Toss eggplant, onion, tomato, garlic, 3 tablespoons of the olive oil, and salt and pepper in a large bowl until mixture is coated with oil. Spread on baking sheet. Roast for 40 minutes or until vegetables are lightly browned and eggplant is fully cooked through, stirring once during roasting. Set aside to cool slightly. Place the slightly cooled vegetables with the lemon juice and sugar in a food processor and pulse several times. Transfer mixture to a bowl and stir in basil and parsley.
3. In a large heavy skillet toast pine nuts in remaining 3 tablespoons oil over moderate heat until golden and with a slotted spoon transfer to a small bowl.
4. Just before serving, stir pine nuts into eggplant spread. Serve spread with toasts. Top as bruschetta just before serving or serve topping and toasts separately.

• Pick whole grain bread instead of “white” bread, when possible. It’s less processed and more nutritious.
• When oven-toasting bread slices for bruschetta or Crostini, use my “hyperbaking” technique. You’ll use less cooking energy.
• Go vegan by eliminating cheese when it’s not an integral component to a dish. A plant-based eating plan is better for the environment than an animal-based one.
• Leave edible skins and peels on produce, such as eggplant. Scrub well first. It’ll help prevent food waste, boost your fiber intake, and add interest to a finished dish.
• Combine two ingredients into one, such as use sweet onion instead of regular onion plus sugar; use all basil instead of basil plus parsley. It helps to prevent food waste and save money.
• Chop veggies smaller for faster cooking. And prepare by “pan-roasting” rather than oven roasting—to save cooking energy and time.
• When nuts or seeds are added mainly for crunchy texture or eye appeal instead of as a key recipe flavor, leave them as is—no toasting or roasting required.
• Consider serving vegetarian appetizers or sides as entrées. Following an ecotarian eating style is a step in the green direction.