|Eggplant "Tartine" With Tomatoes, Olives, and Cucumber|
The eggplant acts as the bread in this tartine. You begin by slicing the eggplant into rounds and roasting them in the oven. Once roasted, they are cooled. You then top the rounds with a delicious tomato salsa. Tomatoes are tossed with onions, celery, garlic, green olives, and capers in a light red wine vinaigrette. Top the salsa with cucumbers and the Tartine is complete.
This dish did not taste bad - like I said earlier, I'm not an eggplant lover. However, the salsa was delicious:) It was my favorite part of the dish. I will continue to make the salsa and use it in other recipes.
You can find the recipe for Eggplant "Tartine" With Tomatoes, Olives, and Cucumbers on pages 144-145 in "Around My French Table".
|Eggplant Brushed With Olive Oil and Sprinkled With Salt and Pepper|
|Roasted Eggplant Slices|