Spicy Eggplant Toast Content

This recipe works great as written with eggplant, but it would also be excellent with any type of squash—whether it’s butternut squash in the fall and winter, or a summer squash in the warmer months. Feel free to customize it—add honey, try it with cilantro or basil, and more. 

COOK + ENTER TO WIN: 

Meet Momofuku Monday—our new series of no-brainer recipes featuring 5 or less ingredients. Every week, we’re sharing an easy recipe designed to get dinner done in minutes. To make it even better, we’re kicking off Momofuku Monday with 3 exclusive giveaways in collaboration with our friends at Meyer Cookware.

To enter: 

1. Follow @meyercookware and @momofukugoods on Instagram.

2. Make a dish featuring any Momofuku Goods product, share your creation to a public Instagram post or story, tag @momofukugoods and @meyercookware, and use #MomofukuMonday. 

3. Agree to the terms and conditions.

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Heat oil over medium high heat in a nonstick skillet. Add eggplant and season with Kosher salt. Stir-fry until the eggplant is completely softened and begins breaking down, about 6 minutes. Add a spoon of Momofuku Chili Crunch and continue to cook until fragrant, another 30 seconds or so. Remove from heat. 

To serve, assemble your toast using toasted bread, a layer of ricotta or cottage cheese, and the cooked eggplant. Spoon more Momofuku Chili Crunch on top, as desired.