Eggplant Tartines with Hummus and Arugula

Ingredients

• Hummus

  Commercial

  6 tbsp or 90g

• Sun-dried tomatoes

  Packed in oil, drained

  4 piece or 12g

• Arugula

  Raw

  4 cup or 80g

• Olive oil

  Salad or cooking

  5 tbsp or 68g

• Sourdough bread

  French or vienna, Toasted

  12 slice, large or 1.06kg

• Eggplant

  Raw

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

• Pepper or hot sauce

  Ready-to-serve

  1 tsp or 5g

Directions

1. Drain and finely chop sun-dried tomatoes.
2. 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.
3. Whisk together sun-dried tomatoes, hot sauce (if using), and remaining 2 tablespoons oil in a large bowl. Add arugula and salt to taste, then toss.
4. Spread hummus on baguette, then make open-face sandwiches with eggplant and arugula.

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