Eggplant Tartines with Hummus and Arugula

Ingredients

• Sun-dried tomatoes

  Packed in oil, drained

  4 piece or 12g

• Eggplant

  Raw

  1 eggplant, peeled (yield from 1-1/4 lb) or 458g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Salt

  Table

  1 dash or 0.4g

• Sauce, hot chile, sriracha

  1 tsp or 5g

• Arugula

  Raw

  4 cup or 80g

• Hummus

  Commercial

  8 tbsp or 120g

• Sourdough bread

  French or vienna

  16 slice, small or 512g

Directions

1. Set an oven rack 5–7 inches below the broiler and preheat the broiler. Lightly oil a sheet pan.
2. Drain the sun-dried tomatoes very well and finely chop. Slice the peeled eggplant crosswise into 1/2-inch rounds.
3. Brush both sides of the eggplant with about half of the olive oil and season lightly with salt.
4. Arrange the eggplant on the prepared pan and broil, turning once, until browned and tender, 8–10 minutes total. Let cool slightly.
5. In a large bowl, whisk the chopped sun-dried tomatoes, sriracha, and the remaining olive oil. Add the arugula, season with a pinch of salt, and toss to coat lightly.
6. Toast the bread slices and spread each piece evenly with hummus. Coarsely chop the broiled eggplant.
7. Top each tartine with eggplant and a handful of the arugula mixture. Serve right away.