Name: Eggplant Toasts with Goat Cheese and Walnuts Recipe
Prep time: 1 h 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Mediterranean
Ingredients: 1 large eggplant, cut into 0.5-inch (1.25cm) thick slices; ½ tablespoon salt, plus more to taste; ¼ cup (60ml) Extra-Virgin Olive Oil, plus extra for drizzling; Fresh ground black pepper, to taste; ½ cup (75g) goat cheese, crumbled; 1/3 cup (40g) chopped walnuts; 4–5 fresh thyme sprigs, stemmed

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Introduction

Eggplant toasts with goat cheese and walnuts make a delightful and elegant appetizer that’s both flavorful and easy to prepare. The soft, golden eggplant slices paired with creamy goat cheese and crunchy walnuts create a wonderful balance of textures and tastes. Perfect for entertaining or a light snack.

The image shows several roasted eggplant slices spread out on a white marbled surface. Each slice has a dark purple edge with a soft, browned, slightly golden inner layer. On top of each eggplant slice, there are small chunks of white cheese scattered unevenly, mixed with pieces of chopped, light brown walnuts. Tiny green herb sprigs and a sprinkle of black pepper are visible on the cheese and nuts, adding texture and contrast. The eggplant slices are arranged close to each other, filling the frame. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large eggplant, cut in 0.5-inch (1.25cm) thick slices
½ tbsp salt, plus more to taste
¼ cup (60ml) extra-virgin olive oil, plus extra for drizzling
Fresh ground black pepper, to taste
½ cup (75g) goat cheese, crumbled
1/3 cup (40g) chopped walnuts
4-5 fresh thyme sprigs, stemmed

Instructions

Step 1: Place the eggplant slices in a strainer and toss with ½ tablespoon salt. Let them drain for 1 hour to remove excess moisture. After 1 hour, rinse the slices thoroughly and pat dry with paper towels.
Step 2: Preheat your oven to 400°F (200°C) with a rack in the middle. Line a baking sheet with parchment paper. In a large frying pan, heat the olive oil over medium heat. Cook the eggplant slices in batches, about 3 minutes per side, until soft and golden. Avoid overlapping the slices in the pan.
Step 3: Arrange the cooked eggplant slices in a single layer on the prepared baking sheet. Season with salt and pepper to taste. Evenly sprinkle goat cheese and chopped walnuts over each slice. Top with fresh thyme leaves and drizzle with extra olive oil.
Step 4: Bake in the oven for 12–13 minutes, or until the eggplant is golden and the cheese slightly melts. Serve warm or at room temperature.

Tips & Variations

For added freshness, drizzle a little balsamic glaze over the toasts just before serving.
Swap walnuts with pecans or toasted pine nuts for a different nutty flavor.
To make it vegan, replace goat cheese with a plant-based cheese alternative.
Add a touch of honey or maple syrup on top for a sweet contrast.

Storage

Store leftover eggplant toasts in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or enjoy cold as a snack. To prevent sogginess, it’s best to store components separately if possible.

How to Serve

The image shows several round slices of roasted eggplant spread out on a white marbled surface. Each eggplant slice has a dark purple edge with a soft, golden-brown center. On top of every slice, there is a layer of crumbled white cheese mixed with small pieces of light brown walnuts and sprinkled with tiny green herb leaves and black pepper. The textures of the melted cheese and crunchy nuts add detail to the smooth roasted eggplant base. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I grill the eggplant instead of frying it?

Yes, grilling the eggplant slices until tender and lightly charred is a great alternative that adds a smoky flavor to the toasts.

How do I prevent the eggplant from becoming soggy?

Salting and draining the eggplant slices before cooking removes excess moisture, which helps prevent sogginess. Be sure to pat them dry well before frying.