There’s nothing that livens up a lazy afternoon with friends than freshly prepared hors d'oeuvres with a zesty wine pairing. As a big fan of morning Farmer’s Market and afternoon tête-à-tête with close friends, I love to head out with my Junes Original Mesh and Carry-Alls to pick out local, organic ingredients for not-too stressful entertaining on the weekends. The Junes bags, which are breathable, keep leafy greens from becoming limp. I mean, who wants to eat a sad salad, right? Moreover, you can use Junes to help clean off your Farmer’s Market haul. Be sure to check out this video to get the technique down.
Small serving finger foods are perfectly easy and versatile. The prep times are shorter so you can spend more time relaxing and enjoying with loved ones. For less starchy and carb-heavy base, how about replacing toast with a healthier alternative like eggplants. This gluten-free recipe from Vibrant & Pure is a tried and true favorite. Here’s the recipe to get you inspired for that weekend pilgrimage for fresh produce.
HOW TO MAKE EGGPLANT TOAST
for the eggplant:
1 medium-sized eggplant
1 Tbsp olive oil
1 tsp za’atar
1 tsp garlic powder
1 tsp sumac
a pinch of dried or fresh mint (optional)
salt and pepper to taste
suggesed topping combos:
avocado + radish slices
hummus, radish slices, snap peas + za’atar
avocado slices + zucchini ribbons
tahini, dried mint + blueberries
almond milk cream cheese, pomegranate + mint
red pepper hummus, purple cabbage + pine nuts
Preheat your oven to 400 degrees F. Wash and slice your eggplant into round 1-inch thick disks. Toss the slices in olive oil and coat with the spices listed above.
Place the eggplant slices on a parchment paper lined baking sheet. Roast for around 20-25 minutes or until the eggplant appears soft and slightly browned. Enjoy by itself, or with any combination of toppings!
Cathy Chen is a digital strategist, toddler mom, healthy food aficionado, and part of the Junes team.
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