I’m mad about eggplants and tartines, so I was enthusiasticabout this recipe. To use a roasted eggplant slice as the base for an opensandwich of sorts is a great idea.
The recipe is for our French Fridays With Dorie groupand comes from Around My French Table.
Well, let’s be polite and say this turned out to beunappealing. The idea is perfect, especially because it omits the bread, whichis an essential part of the tartine I know, but I find those type ofsubstitutions very interesting.
My problem was with the topping. A lot of ingredients,which are very common, but I seldom have them together in my kitchen at all times,and a rather bland result, particularly since I had to make a trip to thesupermarket.
The eggplants are roasted with olive oil, salt andpepper. Then a fresh mix of tomatoes, onion, garlic, celery and capers (which Icouldn’t find so I omitted them) with some vinegar (I used sherry) and oil arespooned over the roasted slices. Finally they are topped with cucumber ribbons (which I’ve eaten more times this past few months with the group than the rest of my life).I put the cucumber before the tomato mix.
What didn’t appeal to me here is that the mix ofingredients don´t deliver anything very interesting, flavorwise, as a whole. Ittakes a while to put together, you know, all that roasting and chopping and theflavor is just not there. A bit of this and that but nothing interesting.
I guess I made my point by now. I did love the idea ofeggplant bases, but you know, would rather top it with tomatoes, mozzarella andpesto.
And yes, I know the pictures are awful, but I didn’thave the heart to start all over again.