RecipesFrom the test kitchen
Avocado Toast with Roasted Eggplant
Creamy smashed avocado and roasted eggplant piled on toast with peppery arugula, tomato, and a bright hit of lemon.
This is avocado toast with more going on than the usual smear. Rounds of eggplant roast until soft and savory, then pile onto smashed avocado spread over good toasted bread, with peppery arugula and a dusting of tomato powder for a savory, sun-dried tomato note. Avocado brings the healthy fats angle with its monounsaturated fat, fiber, and potassium, while eggplant and arugula add greens and volume. A squeeze of lemon and its zest lift the whole plate. It is a filling, plant-forward breakfast or light lunch that comes together on one small sheet pan.
Method
- 1
Heat the oven to 425 F. Brush the eggplant rounds with 1 tablespoon olive oil and season with salt and pepper.
- 2
Roast on a baking sheet for about 20 minutes, flipping once, until soft and browned.
- 3
Meanwhile, toast the bread and mash the avocado with the lemon juice, a pinch of salt, and the remaining olive oil.
- 4
Spread the smashed avocado over each slice of toast.
- 5
Top with the roasted eggplant rounds and a small handful of arugula.
- 6
Sprinkle with tomato powder and lemon zest, add a grind of pepper, and serve.
Why this scores well
Original analysis by NutriVerdict
Avocado leads the plate for healthy fats, supplying monounsaturated fat along with fiber, potassium, folate, and vitamin K. Roasted eggplant adds more fiber and a savory, meaty layer for little energy, while arugula brings peppery greens with vitamin K and folate. Whole-grain bread keeps the carbohydrate base fiber-rich rather than refined. Lemon zest and tomato powder season the toast with vitamin C and a savory tomato note using almost no added salt, so the finished plate stays nutrient-dense across fats, fiber, and micronutrients.
Tips
- Choose an avocado that yields to gentle pressure so it smashes creamy.
- Rub the toast with a cut garlic clove before spreading for extra flavor.
What this plate is built on
This recipe leans on foods that are good sources of dietary fiber, vitamin c, calcium, vitamin e and potassium. The recipe density score above is the average Nutrient Density Score of its whole foods, computed the same way for every recipe on the site.
Storage and make-ahead
Assembled toast does not keep, so eat it fresh. Store roasted eggplant separately in an airtight container in the fridge for up to three days. Keep any leftover smashed avocado tightly covered and use within a day, as it browns quickly.
Variations and swaps
- Top with a poached egg for extra protein.
- Swap arugula for baby spinach or watercress.
- Add thin slices of fresh tomato in place of the tomato powder.
What to serve it with
Serve with a soft-boiled egg or a cup of Greek yogurt on the side to add protein. A wedge of citrus or a small green salad turns it into a fuller brunch plate.
Note: Fat and calorie totals depend on avocado size and bread choice; this is general information, not dietary advice.
Frequently asked questions
Can I roast the eggplant ahead?
Yes. Roast a batch and refrigerate for up to three days, then reheat or use at room temperature. That makes assembling this toast a two-minute job on a busy morning.
What bread works best?
A sturdy whole-grain or sourdough slice holds the toppings without going soggy and adds fiber. Toast it well so it stays crisp under the avocado and eggplant.
How do I keep the avocado from browning?
The lemon juice in the smash slows browning. If you prep ahead, press plastic wrap directly onto the surface of the mashed avocado and refrigerate, then spread just before serving.
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