Whenever anyone is talking about toast, whether complaining about it or talking about how it’s the perfect meal on the go, it is usually avocado that gets all the glory. Avocado toast this & avocado toast that, which is cool. I am totally not toast-shaming anybody.
However I am one of those vegans who doesn’t like avocado. Sorry, not sorry.
Anyway not liking avocado doesn’t mean that I don’t enjoy a good toast, whether fancy or plain. As long as it’s vegan count me in!
When life gets busy, as it often does, and you want to eat but you don’t want to make a big deal about it, a proper vegan toast is the way to go.
I had a big ass eggplant because of course I do, I’m in Romania! Seriously though that thing was about 800 grams of big, purple goodness and the skin was tight and shiny and just beautiful. You’ll just have to trust me on that part because I don’t have a photo of it…oops. Anyway the plan was to make an eggplant spread because it’s a good snack and it pairs well with bread, crackers or even baby carrots.
But then I was up against an impromptu deadline–that’s what I get for taking on jobs at the last minute!–so I took about 5 minutes to slice up a couple of onions, seasoned them and spritzed them with 3 grams of oil and popped them in the oven on 185C/365F for 20 minutes. That was the hard part since the eggplant spread was already made.
Grab some bread, any kind that makes your belly dance. The hubs found some really great whole grain bread at the bakery (brutărie in Romanian for those of you who are interested) and I sliced that up and toasted it for 3-ish minutes.
Bing. Bang. Boom. And dinner is ready.
Mostly.
Kitchen Tools:
*Baking sheet
*Cutting board
*Kitchen knife
*Oil spray
Ingredients:
*Eggplant spread
*Onions, sliced
*Vegan feta cheese
*Bread
*Red pepper flakes (optional garnish)
Instructions:
*Pre-heat oven to 185C/365F
*Take 2 onions and cut them in half, slice each half thickly. Toss with a few spritzes of oil, salt, black pepper, smoky paprika and garlic.
*Bake 15 to 25 minutes or until the onions are brown and caramelized and yummy. You can also do this on top of the stove.
*Slice bread and place on baking sheet. Warm in the oven for 2 to 3 minutes. If you want it a little crispier, either cook it a bit longer or add fat in the form of oil or vegan butter.
*Spread the eggplant onto the bread and top with the onions and crumbled vegan feta.
That’s it. I cut one of the slices funky which is why we both ended up with 2.5 slices instead of 2. But this was delicious, easy and satisfying especially since we had a big salad for lunch. And it was so calorie friendly that I enjoyed an ice cold Zăganu, which is a Romanian brand of beer that isn’t just accidentally vegan, it’s purposeful and labelled. Yay!
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The Spicy Spatula 
Whatcha think?