Roasted Eggplant, Pepper, and Olive Salad Tartine
A tartine is quite simply a French open-faced sandwich. Not unlike the Italian bruschetta only more substantial. Possibly approached as a lunch or simple supper opposed to an appetizer. They are as tasty as a bruschetta, only larger.
ONWARD:
This olive salad has salty, tangy, and slightly sweet notes that enhance the earthy and creamy roasted eggplant. It is best to choose a hearty whole-grain bread as the base. If the olives have pits, lay a chef’s knife flat on each one and give it a strike with one hand to loosen the pit. The pit then can be easily removed. Not to worry if you have no black cured olives although they do add a salty zing that the sweet balsamic vinegar tames.
4 servings
INGREDIENTS:
2 tablespoons sliced pepperoncini, finely chopped
1 large clove garlic, minced
1 cup mixed olives, pitted, chopped
¼ cup black cured olives, pitted, chopped (optional)
1 ½ teaspoon capers, drained, chopped
2 teaspoons red wine vinegar
1 teaspoon balsamic vinegar
1 teaspoon dried Greek oregano
3 tablespoons extra virgin olive oil, divided
3 to 4 small Japanese eggplant, sliced ½ inch thick lengthwise
4 slices multi-grain bread, 1 inch thick
1 jar roasted red peppers, drained, blotted dry with paper towels
¼ cup fresh basil, shredded
DIRECTIONS:
1. Preheat oven to 425°F. Line a sheet pan with a Silpat mat or parchment paper.
2. In a mixing bowl, combine the pepperoncini, garlic, olives, capers, vinegars, oregano, and one tablespoon olive oil to make the olive salad. Reserve at room temperature.
3. Brush the eggplant slices with two tablespoons of olive oil on both sides. Roast until the eggplant is soft and cooked through, about four to six minutes per side. Turn the broiler on and move the rack a few inches underneath. Broil the eggplant until golden brown, about four minutes. Remove to a cooling rack.
4. Toast the bread in a toaster or under the broiler. Distribute the olive salad onto the toast slices. Top with the eggplant and red pepper slices. Garnish with basil.
Roasted Eggplant, Pepper, and Olive Salad Tartine
ingredients:
- 2 tablespoons sliced pepperoncini, finely chopped
- 1 large clove garlic, minced
- 1 cup mixed olives, pitted, chopped
- ¼ cup black cured olives, pitted, chopped (optional)
- 1 ½ teaspoon capers, drained, chopped
- 2 teaspoons red wine vinegar
- 1 teaspoon balsamic vinegar
- 1 teaspoon dried Greek oregano
- 3 tablespoons extra virgin olive oil, divided
- 3 to 4 small Japanese eggplant, sliced ½ inch thick lengthwise
- 4 slices multi-grain bread, 1 inch thick
- 1 jar roasted red peppers, drained, blotted dry with paper towels
- ¼ cup fresh basil, shredded
instructions:
How to cook Roasted Eggplant, Pepper, and Olive Salad Tartine
- Preheat oven to 425°F. Line a sheet pan with a Silpat mat or parchment paper.
- In a mixing bowl, combine the pepperoncini, garlic, olives, capers, vinegars, oregano, and one tablespoon olive oil to make the olive salad. Reserve at room temperature.
- Brush the eggplant slices with two tablespoons of olive oil on both sides. Roast until the eggplant is soft and cooked through, about four to six minutes per side. Turn the broiler on and move the rack a few inches underneath. Broil the eggplant until golden brown, about four minutes. Remove to a cooling rack.
- Toast the bread in a toaster or under the broiler. Distribute the olive salad onto the toast slices. Top with the eggplant and red pepper slices. Garnish with basil.
Calories
317.85Fat (grams)
17.45Sat. Fat (grams)
2.51Carbs (grams)
37.67Fiber (grams)
9.48Net carbs
28.19Sugar (grams)
10.19Protein (grams)
6.96Sodium (milligrams)
516.39Cholesterol (grams)
0.00