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Eggplant and Spicy Pepper Tartine

Eggplant and Spicy Pepper Tartine

Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
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Servings

6 Servings

Ingredients

  • 1 large eggplant sliced lengthwise into 1½-inch thick slices
  • Kosher salt
  • Freshly ground black pepper
  • Extra virgin olive oil
  • 1 medium red onion sliced
  • 4 roasted red peppers jarred peppers are great, sliced
  • ½ teaspoon crushed red pepper
  • 1 pint grape tomatoes cut in half
  • 6 garlic cloves minced
  • 1 cup pitted Kalamata olives chopped
  • 3 cups chopped sturdy salad greens we like kale, arugula, and spinach

Instructions

  • Preheat oven to 375°F. Line a baking sheet with parchment paper.
  • Sprinkle several teaspoons of salt on eggplant slices (don’t worry, this will be rinsed off). Allow eggplant to sit for at least 20 minutes and up to 1 hour. Rinse off salt and pat dry.
  • Brush evoo on both sides of eggplant and toss sliced onion with evoo and roast for 20 minutes, until browned and slightly crispy. 
  • Add peppers, tomatoes, garlic, and olives to the pan and continue toasting for another 10 minutes until warmed through.

Assembly: 

  • Place eggplant on large platter or attractive wooden board. Line the eggplant with salad greens and mound pepper relish on top of greens. Cut 2-inch slices and serve.