{"id":277,"date":"2011-09-21T12:23:21","date_gmt":"2011-09-21T17:23:21","guid":{"rendered":"http:\/\/thewilhelmscook.com\/?p=277"},"modified":"2011-09-21T12:27:00","modified_gmt":"2011-09-21T17:27:00","slug":"eggplant-salad-toasts","status":"publish","type":"post","link":"http:\/\/thewilhelmscook.tempotech.net\/?p=277","title":{"rendered":"Eggplant Salad Toasts"},"content":{"rendered":"<p>Stolen 100% from Smitten Kitchen.\u00a0 And sooooo good.\u00a0 Will even liked these&#8211; and he &#8220;doesn&#8217;t like&#8221; eggplant.\u00a0 I made these to go with Roasted Red Pepper pasta.\u00a0 Great vegetarian meal!<\/p>\n<p>&nbsp;<\/p>\n<p>1 medium eggplant, about 3\/4 pound, cut into 1\/2-inch cubes<br \/>\n2 tablespoons olive oil plus additional for oiling baking sheet<br \/>\n1\/4 teaspoon salt<br \/>\nBlack pepper<br \/>\n1 teaspoon red wine vinegar<br \/>\n1\/4 cup crumbled crumbled feta<br \/>\n1 scallion, thinly sliced<br \/>\n8 1\/2-inch slices of baguette, brushed with olive oil (I used 1-inch slices in the photos, then decided they were too thick)<br \/>\n1 small clove garlic, peeled and halved<\/p>\n<p>&nbsp;<\/p>\n<p>Preheat oven to 425 degrees. Lightly oil a baking sheet or roasting pan. Toss eggplant, 2 tablespoons olive oil, salt and a generous amount of black pepper together in a medium bowl until evenly coated. Spread on prepared baking sheet and roast for about 25 minutes, moving pieces around occasional so they evenly brown. For a cold salad, let the eggplant cool a bit before mixing it with red wine vinegar, feta and scallion. For a warm salad where the feta glues itself to the eggplant a bit, toss the vinegar, feta and scallion together when the eggplant just comes out of the oven. You\u2019ll want to eat the warm salad quickly.<\/p>\n<p>Broil or toast baguette slices then rub them with a garlic clove before heaping on eggplant salad.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Stolen 100% from Smitten Kitchen.\u00a0 And sooooo good.\u00a0 Will even liked these&#8211; and he &#8220;doesn&#8217;t like&#8221; eggplant.\u00a0 I made these to go with Roasted Red Pepper pasta.\u00a0 Great vegetarian meal! &nbsp; 1 medium eggplant, about 3\/4 pound, cut into 1\/2-inch cubes 2 tablespoons olive oil plus additional for oiling baking sheet 1\/4 teaspoon salt Black [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[16],"tags":[84,43],"_links":{"self":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/277"}],"collection":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=277"}],"version-history":[{"count":3,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/277\/revisions"}],"predecessor-version":[{"id":279,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/277\/revisions\/279"}],"wp:attachment":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=277"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=277"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=277"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}