eggplant salad toasts

Ingredients in this Recipe

1 medium eggplant, about 3/4 pound, cut into 1/2 inch cubes
1 scallion, thinly sliced
1 small clove garlic, peeled and halved
1 teaspoon red wine vinegar
1/4 cup crumbled crumbled feta
1/4 teaspoon salt
2 tablespoons olive oil plus additional for oiling baking sheet
8 1/2 inch slices of baguette, brushed with olive oil (I used 1 inch slices in the photos, then decided they were too thick)
Black pepper

See Full Recipe at Smitten Kitchen