I prefer making them on larger toasts so that the pleasure lasts longer. Once toasted, I spread this mixture of: tahini, lemon juice, crushed garlic and a pinch of salt. Then I sauteed some veggies with garlic and a mixture of broth spices: mushrooms, red peppers, tomatoes and zucchini. On top, I placed this mini filled eggplant, Moroccan flavor (let me know it you want that recipe)
I drizzled some extra virgin olive oil and a humus herbs dip.
There you have it! Bonne appetit!