These Roasted Eggplant ‘Toasts’ with White Bean Sauce are tender, full of flavor and take less than 30 minutes to prepare. There’s a delicious and super creamy (dairy-free, of course) white bean sauce that hits the spot! You’ll want to pour this sauce on all your veggies.

These cute little eggplant toasts are adorable to serve for an appetizer or a side dish with your main meal. They’re easy to whip up and are hassle-free, plus they’re loaded with fiber, healthy fats and protein to fuel your body and keep you happy and healthy.

Let me show you how it’s done.

How to Make Eggplant Toasts

(AUDIO)

Click the PLAY button below to listen to the Step-by-Step directions for how to make these Eggplant Toasts.

How to Make Eggplant Toasts 

You know I like to keep my recipes with only 3 steps or less so here we go:

1. Slice the eggplant into 1/2 inch slices vertically. Lay each slice on a parchment paper-lined rimmed baking sheet, spray the eggplant with olive oil, sprinkle with salt and pepper and ROAST (details below in the recipe).
2. Make the white bean sauce in a mini food processor.
3. Pop the eggplants out of the oven, load on the arugula, greens and white beans. Drizzle with the white bean sauce and garnish with orange zest and hemp seeds.

DONE!

OPTION to ADD Organic Animal Protein

Because all of our bodies are very different, some of you have requested recipe alternatives that have animal protein options.

For this recipe, like many of my other recipes, you can easily add pulled chicken to this recipe. Poach a chicken breast in vegetable broth or water with sea salt and cook covered over medium heat for 20-25 minutes or until the chicken is no longer pink inside. Then, use a fork to pull and shred the chicken. You can add the shredded chicken on top of the arugula here.

You can also poach an organic egg and add the egg on top of each eggplant ‘toast’ if desired.

SHOP the STORY

Tips for Making Eggplant Toasts

You can use any leafy green veggie you’d like with this recipe but I find that arugula and mixed baby greens work best.

I suggest letting the eggplants cool for about 5 minutes before you load on the greens and beans before serving.

If you don’t like hemp seeds, which I used as a topping here, no worries. You can use any type of finely chopped nuts or seeds that you’d like. Have fun and get creative!

Now, let’s get to the recipe.

When you’re food shopping, try to buy organic ingredients. Here’s why I eat organic: The Benefits of Eating Organic.

If you make this recipe, rate it below and post a picture of it on social media (tag @TheHealthyApple). I’d love to hear from you; you can follow me and chat with me directly on facebook // pinterest // instagram // twitter or book a private session with me.

Roasted Eggplant Toasts with White Bean Sauce

Serves: 4

 

Print

Prep

10 minutes

Cook

15 minutes

Total

25 minutes

 

These Roasted Eggplant 'Toasts' with White Bean Sauce are tender, full of flavor and take less than 30 minutes to prepare. There's a delicious and super creamy (dairy-free, of course) white bean sauce that hits the spot! You'll want to pour this sauce on all your veggies.

Author: Amie

Recipe type: Entree

Ingredients

Eggplant Toasts

• 1 large eggplant
• 1 Tbsp. extra-virgin olive oil extra-virgin
• sea salt to taste
• pepper to taste
• 2 cups mixed salad greens
• 1/2 can white cannellini beans drained
• 1 tsp. orange zest
• 1 Tbsp. hemp seeds

White Bean Sauce

• 1 small white onion diced
• 1 clove garlic minced
• 1 tsp. extra-virgin olive oil extra-virgin
• 1/2 can white cannellini beans drained
• 1/2 cup vegetable broth plus more if needed for a thinner sauce
• sea salt to taste
• pepper to taste

Instructions

Eggplant Toasts

1. Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.

2. Slice the eggplant into 1/2 inch slices lengthwise using a sharp knife. Lay the slices on the prepared baking sheet and spray or brush the top side with olive oil. Then, sprinkle with sea salt and pepper and roast for 15 minutes or until the eggplant are golden brown and tender.

3. Meanwhile, make the White Bean Sauce (recipe below.)

4. Remove the eggplant from the oven and set aside for 5 minutes. Then, top with the arugula, mixed leafy greens and white beans. Pour the White Bean Sauce over each piece of eggplant and garnish with hemp seeds and orange zest. Sprinkle with sea salt and pepper and serve warm.

White Bean Sauce

1. In a large skillet over medium heat, saute the onion in the olive oil for 5 minutes or until the onion sweats and is golden brown. Add the garlic, cook for another 2 minutes, stirring often. Add the white beans and cook for 1 more minute.

2. Transfer the white bean mixture to a mini food processor and add the remaining ingredients and puree until smooth. 

Nutrition Facts

Roasted Eggplant Toasts with White Bean Sauce

Amount Per Serving

Calories 200 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 0g0%

Cholesterol 0mg0%

Sodium 123mg5%

Potassium 523mg15%

Carbohydrates 26g9%

Fiber 5g21%

Sugar 1g1%

Protein 9g18%

Vitamin A 80IU2%

Vitamin C 3.2mg4%

Calcium 89mg9%

Iron 3.8mg21%

* Percent Daily Values are based on a 2000 calorie diet.