It’s been a good couple of weeks for eggplant dishes. I went to a friend’s birthday dinner recently and the appetizer was a thick, roasted slice of eggplant topped with goat cheese and ribbons of bell pepper. Today’s French Fridays recipe is another delicious take on roasted eggplant. This time, the eggplant is topped with a tomato salad and ribbons of cucumber.
It’s a “tartine” because the roasted eggplant stands in for bread, making it both a great way to enjoy summer produce and a good option for gluten-free eating. The salad is tossed in a red wine vinegar-oregano vinaigrette and balances the sweetness of the tomatoes with the sharpness of onions and celery and the saltiness of olives and capers. The flavours are well-balanced and the textures are varied and interesting.
We had these “tartines” as a side dish alongside steamed bush beans and spaghetti with homemade pesto. It made for a lovely summer meal. I think I’ll also keep this in mind for the next time Kevin and I have a party – I think it will please our gluten-loving and gluten-free guests alike.
In the meantime, I’m going to use this dish as inspiration to use the remaining weeks of garden season to experiment with summer produce – it’s often too easy to just pop veggies into the steamer and be done with it. I love steamed vegetables, but there really is so much more.
You can find many other blogged descriptions of this week’s FFWD recipe here: Eggplant “Tartine” with Tomatoes, Olives, and Cucumbers