Coco-tahin spread on toast with eggplant

Serves 1 | prep time 10 min | fry time 16 min | total time 30 min


  • 4 tbsp tahin
  • 6 tbsp Abbot Kinney’s Coco Start
  •  ½ lemon, juice
  • 2 slices eggplant, slices of 0.8 cm
  • Extra virgin olive oil
  • Pinch of sea salt & black pepper
  • 1 slice of bread
  • Pomegranate, to taste


  1. Put a grill pan on the stove on medium heat, to preheat.
  2. Mix together in a bowl, with a spoon: the tahin, Coco Start, lemon juice and a pinch of salt (this is the amount of spread for around 6 slices of bread).
  3. Rub in the slices of eggplant with olive oil and put them on the preheated grill pan and lower heat a bit.
  4. Grill both sides for around 8 minutes, or until tender.
  5. In the meantime, toast the bread.
  6. Bring all the elements together on a plate for the perfect breakfast or lunch toast.
  7. Season with a pinch of salt and pepper.
  8. Keep an eye on our feed for more variations!

vegan toast

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