Thursday, September 04, 2008

Eggplant Tartines with Hummus and Arugula

At first I didn't even understand what this recipe was talking about, because "tartine" to me sounds more like a casserole (terrine) or a tart. But then I figured out it was an open-faced sandwich. And since I love all of the ingredients, I decided to try it.

Other than some non-food related chaos (dog threw up), dinner was ready within about 15 minutes. I didn't expect him to like it because it's kind of gourmet, but it worked out well and he really liked it. The sriracha certainly helped! We would potentially make this again, maybe even in smaller batches as a party appetizer if we ever have a party.

tartines

Eggplant Tartines with Hummus and Arugula
Gourmet, September 2008

1 1/2 pound eggplant, cut crosswise into 1/2-inch slices
5 tablespoons extra-virgin olive oil, divided
4 sun-dried tomatoes packed in oil, drained and finely chopped
1 teaspoon Sriracha (Southeast Asian chile sauce; optional)
2 ounces baby arugula (4 cups)
6 tablespoons hummus
1 (24-inch) baguette, quartered crosswise, then each quarter halved horizontally and lightly toasted

Preheat broiler. Brush eggplant on both sides with 3 tablespoons oil (total). Season with 1/2 teaspoon salt. Broil in 1 layer in an oiled 4-sided sheet pan 5 to 7 inches from heat, turning once, until browned and tender, 8 to 10 minutes total. Cool completely, then coarsely chop.

Whisk together sun-dried tomatoes, Sriracha (if using), and remaining 2 tablespoons oil in a large bowl. Add arugula and salt to taste, then toss.

Spread hummus on baguette, then make open-face sandwiches with eggplant and arugula.

Yield: 8 snack-size servings (or about 2 main dishes, according to Lauren)

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