Because we spent exactly one week bopping about French cafes and chowing down in patisseries, I very badly wanted to call the following recipe “Eggplant Tartine” and get all fancy and French on you. However, since tartines usually involve some sort of buttery, rich, spreadable topping, and more importantly, since Husband actually executed this recipe and would definitely not prefer to be known as the tartine-man, I will settle for calling these “open-faced.” (Note, though, in the picture below that I did bring back a cheesy Paris metro map placemat, much to the Husband’s chagrin.)
You could substitute burrata for some sort of smoky gouda or mozzarella and really amp up the flavor here.
Open-faced Grilled Eggplant and Burrata Toast
1 eggplant, sliced about 1/2 inch thick
2 cloves garlic, minced
1 tablespoon butter
1 ball burrata
2-3 tomatoes, sliced
1 big handful fresh basil
thick sliced toast or bread
Heat a grill pan over medium heat and spray with a little cooking spray.
Melt butter and garlic together in a microwave; brush the mixture over the eggplant slices. Season with salt and pepper and grill the egglplant about 3-4 minutes per side. (You can grill your tomatoes, too, for extra points.)
Meanwhile, toast your bread and brush with any remaining butter/garlic. Place the burrata over the warm bread so that it melts, top with eggplant, tomatoes, basil and a little bit of arugula. Drizzle with olive oil and season as appropriate. Serve with a side salad.
A few reasons you should make these. 1: They’re ridiculously easy (see: Husband made these). 2. They take about 20 minutes, total. 3. They’re delicious. Like, really, really good.
Last week, I had epic plans to make Ottolenghi’s Very Full Tart.
Which I did, sort of. There were (obviously, because why can’t I just follow a recipe, why why why) some tweaks. (I guess because when recipes call for things like zucchini, which I hate, you know there have to be some adjustments…& one adjustment, leads to another, and another…)
Very Veggie Not-Quite-Tart
1 red or yellow bell pepper
salt & pepper
1 smallish eggplant, diced
1 small sweet potato, peeled and diced
1 large onion, thinly sliced (or 2 medium onions)
2-3 dried bay leaves
about 1/2 cup panko bread crumbs
leaves from about 10 fresh thyme sprigs
1/3 cup ricotta (full fat works best)
about 4 oz goat cheese, crumbled
a handful cherry tomatoes, halved
about a cup heavy cream or milk
Preheat the oven to 450 degrees F. Remove the stem and seeds from the bell pepper, place in ovenproof dish, drizzle a bit of olive oil over it and stick in the oven.
Toss the diced eggplant with olive oil, salt, pepper, and a little bit of crushed reds on a large baking dish; stick in the oven for about 10-12 minutes.
Add the sweet potato to the eggplant pan and roast another 20 minutes. In a large saute pan, heat some olive oil and saute the onions with bay leaves and a pinch of salt for about 25 minutes, stirring occasionally.
Remove all the vegetables (including the pepper) from the oven. Reduce the temperature to about 325 degrees F. Cover the pepper with foil and let cool. When cool enough to handle, peel and chop into smaller slices.
Grease the bottom of a pie or tart pan. Spread out the panko bread crumbs on the bottom and halfway up the sides.
Scatter the onion over the panko, cover with roasted vegetables (eggplant, sweet potato, bell pepper), and top with about half the thyme leaves. Dot the veggies with both types of cheeses. Scatter the halved tomatoes about the top.
Whisk the eggs and cream in a small bowl with salt, pepper and some crushed red peppers. Carefully pour the mix over the veggies and top with the remaining thyme leaves.
Bake the tart for about 40 minutes or until the filling sets. Admire your handiwork and serve with a small salad, (topped with any roasted vegetables that didn’t fit into your tart).
This came out deliciously, and was great for a number of tasty, subsequent lunches. However, it won’t become a staple around here anytime soon, given that it took 2+ hours to make. This is more of a snow day kind of meal. Which, speaking of, where IS my snow day?!
First off, a very, very happy first-ever block party to Angie and the crew over at The Novice Gardener! I am not a regular over there, more like a creepy neighbor, looking over the fence. So this time, I’m actually bringing something. And it’s delicious and totally not creepy.
We ate this recipe, inspired by the Smitten Kitchen, for dinner, but made with smaller eggplants, this is a delectable, decadent appetizer. (As the Husband said, right after he finished his eggplant off, and right before he heated up some leftover pizza, “this might be too much veggie to be dinner.”)
Roasted Eggplant with Yogurt-Tahini Sauce and Crispy Chickpeas
for the eggplant & chickpeas
2 (15 oz) cans chickpeas, rinsed, drained and patted dry (really, you just need one can, but if you’re like me, you’ll eat so many of these as they’re coming out of the oven that if you want enough to actually eat with your eggplant, you should make two cans)
salt & pepper
generous handful each of smoked paprika and garlic powder
1 or 2 large eggplants, or 3 small, Italian-style eggplants
for the sauce
3 heaping tablespoons tahini
about 2/3 cup plain greek yogurt (I supplemented with a bit of light sour cream)
juice from 1/2 lemon, plus a bit of freshly grated zest
2 garlic cloves, minced
salt & pepper, a touch of crushed reds, if you please
3-4 tablespoons parsley, divided
Preheat the oven to 425 degrees. Cover a large baking sheet with aluminum foil, spread out the chickpeas, drizzle about 2-3 tablespoons olive oil all over. Toss chickpeas evenly with salt, pepper, smoked paprika and garlic powder. Bake for about 30-40 minutes; make sure to give them a toss at least once or twice so they don’t burn. Dust with another quick pinch of salt as they come out of the oven.
On another baking sheet, spread out another layer of aluminum foil, and spray with a bit of olive oil. Cut the eggplants in half and spray both the tops and the bottoms with a bit of olive oil. Arrange cut side up and season generously with salt and pepper. Roast for 15 minutes and then flip.
As the chickpeas and eggplant cook, make the sauce. Whisk together the tahini, yogurt, lemon juice, lemon zest, garlic, salt, a few grinds of pepper, a tablespoon of parsley and a touch of crushed reds.
Serve the eggplant, cut side up, topped with sauce, the crispy chickpeas, and a bit more parsley.
This. Was. Awesome. As appetizers go, this IS a dish for which you will need a knife and a fork, but hey, that’s a small price to pay. This does not reheat well, as the eggplant gets a bit mushy…so invite all your friends! And thanks, Angie, for inviting us!