Eggplant Salad Toasts with Lemon Cashew Cheese

Ingredients:

•  1 medium eggplant, cut into ½ inch cubes
•  2 tbsp olive oil
•  ¼ tsp sea salt
•  Black pepper
•  1 tsp red wine vinegar (or balsamic works)
•  1 small clove garlic, minced
•  Lemon Cashew cheese (recipe below)
•  1 baguette, sliced into ½ inch wide rounds

Directions:

Preheat oven to 425F. Line a baking sheet with parchment paper or simply grease with oil. Toss the eggplant, oil, salt, and black pepper in a medium sized bowl. Spread out onto baking sheet and bake for 25 minutes at 425F. Prepare your lemon cashew cheese while waiting (see below). After eggplant is cooked, remove from oven and pour into a bowl. Slice baguette and line up on baking sheet and toast for about 5 minutes watching carefully so as not to burn it.Remove from oven and layer on the eggplant mixture topped with lemon cashew cheese. Makes about 30 rounds.

More Information- Vegetarian Thanksgiving