Eggplant Tartines with Hummus and Arugula |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
1 1/2 pound eggplant, cut crosswise into 1/2-inch slices |
5 tablespoons extra-virgin olive oil, divided |
4 sun-dried tomatoes packed in oil, drained and finely chopped |
1 teaspoon sriracha (southeast asian chile sauce; optional) |
2 ounces baby arugula (4 cups) |
6 tablespoons hummus |
1 (24-inch) baguette, quartered crosswise, then each quarter halved horizontally and lightly toasted |
Directions:
1. Preheat broiler. Brush eggplant on both sides with 3 tablespoons oil (total). Season with 1/2 teaspoon salt. Broil in 1 layer in an oiled 4-sided sheet pan 5 to 7 inches from heat, turning once, until browned and tender, 8 to 10 minutes total. Cool completely, then coarsely chop.
2. Whisk together sun-dried tomatoes, Sriracha (if using), and remaining 2 tablespoons oil in a large bowl. Add arugula and salt to taste, then toss.
3. Spread hummus on baguette, then make open-face sandwiches with eggplant and arugula.
4. 210 calories, 10 g fat (2 g saturated), 0 mg cholesterol, 268 mg sodium, 25 g carbohydrates, 4 g fiber, 6 g protein Nutritional analysis provided by Nutrition Data
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