These Eggplant Tartine with Tomatoes, Olives and Cucumbers, AKA a breadless veggie sandwich, was a hit in my humble opinion! The hubby was more skeptical.
My French Fridays with Dorie friends know that hubby, Bill, can be a hard sell. When he spied the 3 gorgeous eggplants on the kitchen counter, he suspiciously queried,” What are those?” Evasively as I could be, I replied, “Vegetables.” But, of course, that didn’t satisfy him…so when he inquired again, I told him, “Aubergines,” the French word for eggplant. Obviously our two weeks in France was not enough time for him to become fluent in the language…but he was satisfied with my answer…and just responded, “Oh, they look like squirt bottles.” Huh? I gave him one of my looks and told him he was spouting potential blog material…he loves that as you can imagine.
Well, on to the recipe. I didn’t even bother telling Bill that tartines were open faced sandwiches…anything with those mystery purple veggies AND cucumbers was coming nowhere near his plate. I made a half a batch just for myself. I sliced and roasted two small eggplants, then topped the rounds with a salsa made of grape tomatoes, celery, green onion, garlic, green olives, capers and fresh oregano dressed with oil, red wine vinegar and a pinch of red pepper flakes. Thinly sliced cucumbers were scattered on top of the tartines for the finishing touch. I was in veggie heaven!
You can take a look at this sensational Eggplant Tartine with Tomatoes, Olives and Cucumbers recipe here on Google Books. And check the reviews of my fellow Doristas here.