Eggplant Tartines With Hummus And Arugula

• 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

1. 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.
2. 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.
3. Spread hummus on baguette, then make open-face sandwiches with eggplant and arugula.

eggplant, extravirgin olive oil, tomatoes, sriracha, arugula, hummus, baguette

Taken from www.epicurious.com/recipes/food/views/eggplant-tartines-with-hummus-and-arugula-243613 (may not work)