It’s fig season! A very short season during which I usually treat myself to fig cheesecakes and autumn fruit salads. But to vary the pleasure I also tested, some savoury preparations, including this eggplant toast (no bread) with fig: purple shades on purple for a light and fresh appetizer.
For cooking the eggplant the ideal would be the oven grill function. This gives the eggplant a smoky taste that helps highlight the sweetness of the figs. To bring in more textures ans flavors there is the fresh coriander, the creamy feta, the crunchy pine nut and the sour sesame vinaigrette.
As for the vinaigrette, I confess that I chose raspberry vinegar mostly for its aesthetic. The pale pink vinaigrette you get with it goes well with the violet of the eggplant and the fig. However you can use any other type of vinegar too.
Ingredients (for 4 toasts) :
- 1 Eggplant
- 30ml + 3Tbsp Sesame oil
- Tbsp Tahini
- 1Tbsp Raspberry vinegar
- 2 Figs
- 20g Feta
- A couple of coriander branches
- A small handful of pine nuts
Cut the eggplant lengthwise into 4-5 slices.
Cover the surface of the eggplant slices with a layer of sesame oil, and then salt them.
Grill the eggplant slices in the oven for half an hour at 200 ° C.
Meanwhile, prepare the sauce: mix 3Cs sesame oil, tahini, vinegar and a little salt.
Mix with a fork to make an emulsion.
Cut the figs into 5-6 rounds each.
Once the eggplants are out of the oven, place 2-3 fig slices on each. Then add crumbs of feta, coriander leaves, pine nuts and finally a few salad dressings.