Vegan Smashed Eggplant Toast (GF)

Vegan Smashed Eggplant Toast (GF)

This Vegan Smashed Eggplant Toast is such a great way to switch it up if you’re getting bored of avocado toast!

Vegan Smashed Eggplant Toast (GF)

Have you tried baba ganoush? It’s a magical dip made with super soft, roasted eggplant (aubergine), nutty tahini, garlic (I prefer roasted to raw), aromatic parsley, a little zippy lemon juice, some smokey paprika, and a little good quality olive oil (thought you can leave this out if you prefer to keep it oil-free).

Vegan Smashed Eggplant Toast (GF)

I’ve become incredibly fond of this Vegan Smashed Eggplant Toast as I’m never quite sure what to eat for breakfast, especially as I’ve recently really been craving savoury breakfasts. And whilst savoury breakfasts are delicious, they can sometimes be quite time consuming.

So I like having some baba ganoush on hand as it’s really easy to make a big batch of and it keeps well in the fridge for a few days, meaning you have a ready-made breakfast to look forward to in the mornings! 

But this Vegan Smashed Eggplant Toast is perfect not only for breakfast, but also for brunch, lunch or even just a snack. 

Vegan Smashed Eggplant Toast (GF)

I love to spread a thick layer of the baba ganoush atop some warm toast and layer on all the fun toppings! Ones I love to use include:

  • Sliced cherry tomatoes
  • Cress
  • Shredded purple cabbage
  • Thinly sliced radishes
  • Pomegranate arils
  • Chopped walnuts

Other delicious and highly recommended toppings: 

  • Rocket (arugula)
  • Sauerkraut
  • Black Kalamata olives
  • Sundried tomatoes
  • Chopped pistachios

Vegan Smashed Eggplant Toast (GF)

For more delicious plant-based breakfast and brunch recipes, check out my: 

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Vegan Smashed Eggplant Toast (GF)
Print
Vegan Smashed Eggplant Toast (GF)
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

This Vegan Smashed Eggplant Toast is such a great way to switch it up if you're getting bored of avocado toast!

Course: Appetizer, Breakfast, Snack
Servings: 2
Calories: 130 kcal
Ingredients
For the baba ganoush:
  • 1 eggplant/aubergine, halved
  • 2 garlic cloves
  • 1/4 teaspoon paprika
  • 2 tablespoons lemon juice
  • 1 tablespoon tahini
  • 1 tablespoon olive oil*
  • 3 tablespoons flat leaf parsley, roughly chopped
  • Salt + pepper, to taste
To serve:
  • Toasted bread (gluten-free if necessary)
  • Toppings of choice listed in notes**
Instructions
For the baba ganoush:
  1. Lay out the eggplant/aubergine skin-side up on a baking tray and roast in oven for around 45 minutes at 180 degrees (350 degrees), until soft enough to easily pierce with a fork
  2. Around 20 minutes before removing eggplant from the oven, place the whole garlic cloves in the same baking tray
  3. Meanwhile, mix together the paprika, lemon juice, tahini, olive oil, parsley and salt + pepper in a bowl
  4. Push the garlic cloves out of their skins (should fall out easily) and place in the bowl, using a spoon to gently crush them and mixing them into the rest of the mixture
  5. Once eggplant is done, remove from oven and leave to cool for about 10 minutes, until cool enough to handle
  6. Use a spoon or fork to scoop out the flesh from the skin (the flesh should fall out fairly easily) and add to the bowl
  7. Mix well, taste and adjust seasonings as necessary
  8. Keeps covered in the fridge for up to a few days
To serve:
  1. Spread baba ganoush onto toast and top with desired ingredients
Recipe Notes

*Omit if you'd prefer to keep it oil-free

**Suggested toppings: 

  • Sliced cherry tomatoes
  • Cress
  • Shredded purple cabbage
  • Thinly sliced radishes
  • Pomegranate arils
  • Chopped walnuts
  • Rocket (arugula)
  • Sauerkraut
  • Black Kalamata olives
  • Sundried tomatoes
  • Chopped pistachios

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