Eggplant Tartines With Hummus And Arugula
Serves: 4
Rowena Kautzer
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
44
Sourness
44
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
5 tbsps
Extra-Virgin Olive Oil (divided)6 tbsps
HummusDirections:
1
Preheat broiler
2
Brush eggplant on both sides with 3 tablespoons oil (total)
3
Season with 1/2 teaspoon salt
4
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
5
Cool completely, then coarsely chop
6
Whisk together sun-dried tomatoes, Sriracha (if using), and remaining 2 tablespoons oil in a large bowl
7
Add arugula and salt to taste, then toss
8
Spread hummus on baguette, then make open-face sandwiches with eggplant and arugula
9
Preheat broiler
10
Brush eggplant on both sides with 3 tablespoons oil (total)
11
Season with 1/2 teaspoon salt
12
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
13
Cool completely, then coarsely chop
14
Whisk together sun-dried tomatoes, Sriracha (if using), and remaining 2 tablespoons oil in a large bowl
15
Add arugula and salt to taste, then toss
16
Spread hummus on baguette, then make open-face sandwiches with eggplant and arugula