Obscenely Good Eggplant-Ricotta Tartine
(1 votes, average: 5.00 out of 5)
Loading ...
This sandwich should come with a rating–and not because it’s topless (tartine is the French word for open-faced sandwich). Because it’s that good.
1 pound eggplant, sliced into 1/2-inch slices
1-1/2 tablespoons olive oil
salt and pepper
2 tablespoons mixed fresh herbs
1 clove garlic, minced
1/4 cup fresh ricotta
2 tablespoons grated Parmigiano-Reggiano cheese
1 cup arugula
4 slices rustic, whole grain bread
Preheat grill to medium-high. In a large bowl, toss the eggplant slices with the oil, salt and pepper. Grill for 5-8 minutes, flipping once or twice, until browned and super-tender. Transfer back to the bowl.
Mix together herbs, garlic, ricotta and Parmigiano-Reggiano and spread evenly on the four slices of bread. Toast in a toaster oven or broiler for 3-4 minutes, until cheese just starts to bubble.
Mound arugula onto the sandwiches and top with eggplant.
[...] slices to keep in the fridge for using on sandwiches or adding to [...]
[...] Tartines seemed to be everywhere while I was on a recent trip up to Northern California’s Wine Country. These little open-faced sandwiches are simple to make and visually appealing. This one, inspired by one of my brother’s favorite childhood meals, is a big, ole schizophrenic fat fest, with heart-healthy omega-3 fats from the avocado undermined by artery-clogging fat from the bacon. Aww, well, it’s delicious. If you want a healthier lunch, try Nourish Network’s Obscenely Good Eggplant-Ricotta Tartine. [...]