|Eggplant “Tartine” with Tomatoes, Olives, and Cucumber|
What is a tartine, you ask? In France, a tartine is an open-faced sandwich topped with spreadable ingredients. For me this was more of a salad (an absolutely wonderful salad) with roasted eggplant as the base. I used one small eggplant because, yet again I would be the only one eating it. My husband doesn’t do eggplant. I ate this wonderful “Tartine” for lunch and, had a few pieces of eggplant leftover which I finished for dinner.
It consists of an eggplant, peeled and sliced crosswise. Then the eggplant slices are brushed with olive oil, sprinkled with salt and roasted. The eggplant is served with a lovely tomato salad (more like a salsa) spread over the top. It contains cherry tomatoes that are quartered, olives, Vidalia onion, garlic, capers all mixed together with an olive oil, vinegar dressing. With the ingredients combined and plated, scatter the dish with sliced cucumbers dressed with a dash of olive oil. This was fabulous, and I know I will serve it again...even if it is just for my lunch! Happy Friday, everyone!!
This recipe can be found in Dorie Greenspans cookbook “Around My French Table” or here. To see what my fellow Doristas are doing check it out here.
|Beautiful tomatoes from my garden|
|Sliced eggplant ready for the oven|
|The roasted eggplant|
|The tomato salad|
|Viola!! Delicious and very pretty!|