A delightful twist on a classic eggplant spread, served on toasted bread with fresh toppings.
Preheat your oven to 400°F.
Ensure the oven is fully preheated for even cooking.
Pierce the eggplants with a fork and place them on a baking sheet. Roast for about 45 minutes until soft.
Piercing the eggplants prevents them from bursting during roasting.
Once roasted, let the eggplants cool slightly, then scoop out the flesh into a mixing bowl.
Avoid including too many seeds as they can make the spread bitter.
Mix the eggplant flesh with chopped basil, lemon zest, olive oil, and golden raisins. Season with salt and pepper.
Adjust the seasoning to your taste preference.
Toast the bread slices until golden brown.
Toasting enhances the bread's texture and flavor.
Spread the eggplant mixture onto each slice of toasted bread.
Spread evenly for a balanced flavor in each bite.
Top with a layer of goat cheese and a slice of tomato.
Use fresh, ripe tomatoes for the best flavor.
Serve immediately and enjoy your Mediterranean Eggplant Toasts.
Garnish with extra basil leaves for a fresh touch.
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