A long time ago, I found this recipe. Like many other recipes that I find, I bookmarked it and promptly forgot about it. Today I finally decided to make it. I’m glad I did, because it was delicious.
For the eggplant:
- 2 medium eggplant, quartered & cut into 0.5 cm slices
- 2 red onions, quartered & cut into 0.5 cm slices
- 1/4 cup olive oil
- 1 teaspoon salt
- Juice of 1/2 lemon
- 2 tablespoons chives
Preheat the oven to 230°C. Slice the eggplant and the onions and combine with the other ingredients. Then spread on a baking sheet.
Bake for 20 minutes, and then flip over the slices and bake for another 10-15 minutes.
Chive pesto
- 1 garlic clove, peeled
- 1/4 cup cashews, toasted (I used pine nuts)
- 2 cups chives, chopped
- Juice of 1/2 a lemon
- 1/4 cup olive oil
- salt, to taste
Combine all ingredients in a food processor and process until the nuts are finely chopped.
For bean spread:
- 400g tin cannellini or white beans, drained and rinsed
- Juice of 1/2 lemon
- 2 teaspoons fresh rosemary
- 1 garlic clove, peeled
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Mash beans or process them until chunky or mostly smooth, depending on your preference. Combine with other ingredients in a pan and cook for a couple of minutes under medium heat.
Spread chive pesto on one piece of toast and the beans on the other piece.
Add eggplant pieces on one side, then put pieces of toast together and slice in half.
