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Toasted Eggplant with Tomato and Sheep’s Milk Cheese

Toasted Eggplant - ©Gourmet Friday

Toasted Eggplant

Up until now, you’ve probably used the toaster to prepare the well-known toasts so it may surprise you that you can actually use it for this toasted eggplant recipe. Youngsters who want to impress their partners with their culinary skills may find this recipe quite helpful, especially if they are afraid of using the stove or other kitchen devices they find complex.


  • A middle-sized eggplant
  • A tomato
  • 100g brined sheep’s milk cheese
  • onion
  • Basil
  • Olive oil
  • salt


Cut the stem and the lower part of the eggplant. Cut it into slices that are no thicker than a centimeter and make small cuts into them. Use the knife’s tip and be careful not to cut them completely. Put them in the toaster and cook them for about 15 minutes.

Cut the tomato into slices and chop the onion finely. I use home canned onion since it’s not as spicy and has a nice aroma.

When the eggplant is ready, arrange the slices onto a flat plate. Sprinkle some salt, put the chopped tomato on top and finish with the crumbled cheese, the onion and some basil.

Sprinkle some olive oil and enjoy!

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