Roasted Tomato and Eggplant Tartine
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- For the tomatoes
- 1very large or 2 medium beefsteak tomatoes, thinly sliced
- 1tablespoon extra-virgin olive oil
- 3cloves garlic, chopped
- 1tablespoon chopped fresh thyme
- For the tapenade:
- ½cup pitted calamata olives
- 2tablespoons drained capers
- ¼cup extra-virgin olive oil
- For assembly
- ¾pound eggplant, sliced lengthwise into 4 slices, each about ⅓ inch thick
- 3tablespoons olive oil
- Salt and freshly ground black pepper
- ½cup fresh soft goat cheese
- 4½-inch slices country bread
- ¼cup grated Pecorino Romano
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
402 calories; 36 grams fat; 9 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 9 grams protein; 487 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
For the tomatoes: Preheat oven to 300 degrees. In a wide, shallow bowl, toss tomato slices with olive oil, garlic and thyme. Spread on a baking sheet. Roast 20 minutes. Remove from heat and set aside.
- Step 2
For the tapenade: Place olives and capers in blender or food processor and chop coarsely. With the motor running, slowly drizzle in olive oil. Puree until smooth; set aside.
- Step 3
For assembly: Prepare grill for cooking or heat ridged grill pan over moderately high heat. Brush both sides of eggplant slices with olive oil, and season with salt and pepper to taste. Grill, turning as necessary, until slightly charred and soft, about 3 to 4 minutes a side.
- Step 4
Preheat a broiler. Spread thin layer of goat cheese on each slice of bread. Top each with an equal portion of eggplant, tapenade and roasted tomatoes. Sprinkle with grated Pecorino. Broil until cheese is melted and tartine is piping hot, about 5 minutes.
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