I love the flatbread sandwiches displayed in Parisian delis. All sorts of delicious, fresh ingredients displayed on top of long, thin breads are not only charming, but very tempting.
For my Israeli version of tartines, I used roasted eggplant as my base and built a salad or piquant appetizer on top of the eggplant.
Salting eggplant does much more than draw out bitter juices. Salting eggplant draws out water (eggplants are 70%+ water) and causes the eggplant’s cells to collapse. When the cells are collapsed, they won’t become filled with oil from frying or roasting, yielding a tasty and NOT greasy eggplant.
Always use a great quality extra virgin olive oil. We love Colavita!
- Cook Time
- Prep Time
- 6 to 8Servings
- 1 medium red onion, sliced
- 4 roasted red peppers (jarred peppers are great), sliced
- ½ teaspoon crushed red pepper
- 1 pint grape tomatoes, cut in half
- 6 garlic cloves, minced
- 1 cup pitted Kalamata olives, chopped
- 3 cups chopped sturdy salad greens (we like kale, arugula, and spinach)
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Sprinkle several teaspoons of salt on eggplant slices (don’t worry, this will be rinsed off). Allow eggplant to sit for at least 20 minutes and up to 1 hour. Rinse off salt and pat dry.
3. Brush evoo on both sides of eggplant and toss sliced onion with evoo and roast for 20 minutes, until browned and slightly crispy.
4. Add peppers, tomatoes, garlic, and olives to the pan and continue toasting for another 10 minutes until warmed through.
1. Place eggplant on large platter or attractive wooden board. Line the eggplant with salad greens and mound pepper relish on top of greens. Cut 2-inch slices and serve.
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