Toasts with Roasted Vegetables and Feta

Directions

1. 1

   Step 1

   

   Wash the eggplant and bell pepper, pat dry with paper towels. Peel the garlic. Rinse the parsley. Prepare a bowl and a frying pan.

2. 2

   Step 2

   

   Preheat the oven to 200 °C. Arrange the eggplant and bell pepper on a baking sheet. Bake for 15–20 minutes until characteristic dark spots appear. Flip and cook for another 15–20 minutes on the other side. The vegetables should become soft.

3. 3

   Step 3

   

   Cut the white bread into slices about 1 cm thick. Pour 1 tbsp of oil into the frying pan and heat over medium heat. Fry the toasts for 1–2 minutes per side until crispy and golden brown.

4. 4

   Step 4

   

   Remove the skin from the eggplant and peppers. Remove the seeds from the latter. Cut the vegetable flesh into 6–7 mm cubes and place in a bowl.

5. 5

   Step 5

   

   Mince the garlic cloves and parsley. Add them to the roasted vegetables. Add salt, pour in the vinegar and 2 tbsp of oil. Mix thoroughly.

6. 6

   Step 6

   

   Spread the roasted eggplant and pepper filling over the toasts.

7. 7

   Step 7

   

   Cut the feta into cubes and distribute over the vegetable mixture.

8. 8

   Step 8

   

   Garnish the toasts with balsamic sauce.