Vegan Aubergine Toast (Tostas de Berenjena)
Tostas de Berenjena is a beloved simple Spanish tapa: crisp toasted bread topped with tender, caramelised grilled aubergine, sweet roasted tomatoes, and creamy cheese. This fully vegan version replaces dairy cheese with plant‑based alternatives, keeping all the rich, smoky, and fresh flavours — with no animal products at all. It is perfect as a starter, snack, or light lunch.
Shared by clever
Time
35 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Base & Vegetables;
- 1 medium aubergine (eggplant), sliced lengthwise 5 mm thick
- 150 g cherry tomatoes, halved
- 4–6 thick slices crusty bread (sourdough or rustic Spanish loaf)
- 3–4 tbsp extra virgin olive oil.. 2 garlic cloves (1 whole for rubbing, 1 minced)
- Salt and black pepper to taste,, Pinch of smoked paprika (optional)
- #Topping;
- 150 g vegan soft cheese, cashew ricotta, or whipped coconut feta
- Fresh watercress, basil, or parsley for garnish
- Balsamic glaze (optional)
👩🍳 Instructions
- 1
Prep & grill: Brush aubergine slices lightly with oil, season with salt and pepper. Grill or pan‑fry over medium heat for 3–4 minutes per side until golden, tender, and marked. Set aside. In the same pan, cook cherry tomatoes with a little oil and minced garlic for 5 minutes until soft and caramelised.
- 2
Toast bread: Toast the bread slices until golden and crisp. While warm, rub one side lightly with the cut garlic clove and drizzle with a little olive oil.
- 3
Assemble: Layer grilled aubergine onto each toast, top with roasted tomatoes, and add a spoonful of vegan cheese.
- 4
Finish: Drizzle with extra oil or balsamic glaze if desired, sprinkle with black pepper and paprika, then garnish with fresh greens. Serve warm immediately.