Whole Wheat Toast with Avocado and Eggplant

For a simple and nutritious breakfast or lunch, try this easy-to-make avocado and eggplant toast. The combination of creamy avocado, smoky grilled eggplant, and the hearty whole wheat bread creates a satisfying and flavorful meal.

The origins of avocado and eggplant toast are shrouded in culinary mystery, but its roots can be traced back to the Mediterranean region, where eggplants have been a staple ingredient for centuries. The first recorded mention of avocado toast appeared in a 19th-century cookbook, where it was described as a simple snack or appetizer. In recent years, avocado toast has become a global phenomenon, with countless variations and toppings. This particular recipe combines the classic flavors of avocado and eggplant with the wholesome goodness of whole wheat bread.

Prep time: 5 | Cook time: 5 | Serves: 1

Ingredients

• 1 slice whole wheat bread
• 1/2 avocado, sliced
• 1/4 cup grilled eggplant, sliced
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: cilantro or parsley for garnish

Instructions

1. Toast the bread until golden brown.
2. Spread the avocado over the toast.
3. Top with the grilled eggplant.
4. Drizzle with olive oil and season with salt and pepper.
5. Garnish with cilantro or parsley, if desired.

Why It Works

• The creamy texture of the avocado provides a rich and satisfying base for the toast.
• The smoky flavor of the grilled eggplant adds depth and complexity to the dish.
• The whole wheat bread provides a sturdy and nutritious foundation for the toppings.
• The olive oil drizzle adds a touch of richness and helps to bring all the flavors together.
• The salt and pepper enhance the natural flavors of the avocado and eggplant.