Eggplant Tartines With Hummus And Arugula

  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)

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