Eggplant Hummus Arugula Tartines Recipe

Ingredients

Estimated total cost: €7.70 · €1.28/serving

• 1 1/2 pound purple globe eggplant, sliced into 1/2-inch rounds (pat dry with paper towels to remove excess moisture)Est. price €1.80–€3.20
• 5 tablespoons premium extra-virgin olive oil, separated (reserve 2 tablespoons for drizzling at the end)Est. price €0.75–€1.50
• 4 sun-dried tomatoes preserved in oil, drained and finely minced (blot with a paper towel to remove excess oil)Est. price €0.40–€0.90
• 1 teaspoon of Sriracha (optional Southeast Asian chili sauce, for a hint of heat)Est. price €0.05–€0.12
• 2 ounces of petite rocket leaves (baby arugula) (rinse and dry thoroughly before using)Est. price €1.60–€3.00
• 6 tablespoons of chickpea-based hummus (for a creamy texture and added flavor)Est. price €0.90–€1.80
• 1 (24-inch) French baguette, sliced into quarters crosswise, then each quarter halved horizontally and lightly toasted (for a crisp exterior and soft interior)Est. price €2.20–€4.00

Steps

1. 1

   Begin by preheating the broiler. Brush both sides of the eggplant with a total of 3 tablespoons of oil and season with 1/2 teaspoon of salt. Place the eggplant in a single layer on an oiled sheet pan with four sides, positioning it 5 to 7 inches away from the heat source. Broil the eggplant, turning it over once during cooking, until it becomes browned and tender, which should take about 8 to 10 minutes in total. Allow the broiled eggplant to cool completely before coarsely chopping it into smaller pieces.

2. 2

   In a spacious bowl, combine sun-dried tomatoes, Sriracha (if desired), and the remaining 2 tablespoons of oil. Introduce arugula into the mixture and season with salt to your liking. Proceed by tossing all ingredients together until well combined.

3. 3

   Begin by generously spreading hummus onto slices of baguette. Next, assemble open-face sandwiches by topping the hummus with slices of eggplant and fresh arugula leaves.

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• Cultural note

  Hummus, a staple in Mediterranean cuisine, adds a creamy and flavorful element to this dish. The use of arugula and sun-dried tomatoes adds a modern twist to the traditional tartine, creating a fusion of Mediterranean and contemporary flavors.

• Seasonal note

  Eggplants are typically in season during late summer and fall, making this dish ideal for those months. Arugula and tomatoes are also best enjoyed in the summer when they are at their peak freshness.

• Health note

  This dish is a good source of fiber, vitamins A and C, and healthy fats from olive oil. The chickpea-based hummus adds plant-based protein and the arugula provides additional vitamins and minerals. It is relatively low in sugar and saturated fat.