Spicy Eggplant Toast
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:
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what you'll need
what you need from momofuku
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INGREDIENTS
- 1 eggplant, cut into 1 inch cubes
- neutral oil, such as avocado oil
- Momofuku Chili Crunch
- ricotta or cottage cheese
- toasted bread
Directions
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.
