Today´s recipe for the French Fridays with Dorie group is ”Eggplant Tartine with Tomatoes, Olives, and Cucumbers”. The title of this recipe is somewhat deceiving because there is no bread involved in Dorie´ s recipe for this unusual entrée. When I read the recipe for the first time, it reminded me of the “Tomato-Cheese Tartlets” that we made just last month with the group – basically an Insalata Caprese on a puff pastry round. So in order to have a new presentation for this dish, I decided to give the Tartine a bit of a different look.
Having chosen two beautifully shiny and oblong aubergines, instead of cutting aubergine rounds and taking off some of the lovely dark violet skin of this wonderful vegetable, I decided to cut them in half lengthwise and score the flesh in a criss-cross pattern, so that after roasting in the oven, they would be the perfect "vehicles" for the salsa. I brushed the flesh with a good quality olive oil, sprinkled them with my favorite French sea salt and some freshly ground black pepper and roasted them in the oven for about 40 minutes, until the flesh turned a dark golden-brown.
While the aubergines were roasting in the oven, I mixed together the ingredients for the topping, namely, seeded and cubed yellow and red tomatoes, green and black olives, salt-brined Italian capers, a bit of garlic, pepper, salt, oregano and basil, then more olive oil and some red wine vinegar. Once the aubergines came out of the oven and had cooled, I placed them in a vintage pan, spooned the “salsa” over top and, as a final touch, crumbled Greek feta all over the plate. This recipe was easy and perfect for this time of year – the most difficult part was coming up with a presentation.
We enjoyed the aubergines alongside grilled lamb chops and a big plate of Italian style greens that I prepared with red and white Swiss chard and sliced garlic. What a nice Friday evening dinner treat!
For me, this was one of those Dorie recipes that just called out for some “playing around”.
To see how the other Doristas prepared the Tartine, please click here.
Wow...I want yours!! Those look so good, and so pretty. I loved the one in the book, but I know I would really really really love the ones you made! I make a stuffed eggplant doing what you did by cutting them in half, scoring them, baking them, and then baking again with the stuffing. I might have to make these as you did them this weekend, they look too good to pass up! Stunning photos!
ReplyDeleteI feel like we didn´t cook for the same group today Andrea! Mine turned out to be a dissapointment. Greek feta would´ve been so good! They were bland and uninteresting according to my taste buds; I´m so glad you enjoyed them. Have a great weekend!
ReplyDeleteBeautiful! I love how you adapted this recipe. I'm definitely going to play around with it a little more before summer's produce is gone.
ReplyDeleteAndrea - you did a gorgeous job with this one. I love your innovations.
ReplyDeleteP.S. I think your English is perfect - I wish my daughters could write as well as you do (and English is their native tongue).
Why do I want to picture you in the kitchen this week, Andrea, with hair strands in your face, looking a bit dishelved, equipment strewn all over and produce stacked high! Although I know that everything is in proper order in your kitchen and house, I don't know how you constantly turn out such lovely fare. Everything about this week's FFWD choice is first-class - the idea of it, the presentation, the directions, and the pictures. You produced an absolutely incredible dish that probably didn't need lamb chops although I wouldn't have wanted to miss out on the greens and chard. I am so impressed with what you did with this dish. I hope Dorie reads your Post. I cannot wait to tuck into your week's work with fresh fruit. Here I go............
ReplyDeleteWhat a great idea! Your dish looks wonderful. (as always!)
ReplyDeleteI liked this well enough, though the parts probably more than the whole. I did do a method comparison on baking the eggplant, and so learned a little - I'm hoping that my frozen leftover eggplant will be nice for a different variation!
Beautiful!
I loved your post! and your photographs are simply amazing! Well done!
ReplyDeleteI was thinking like you. I cut long cuts too and added cheese. Yours looks fantastic.
ReplyDeleteBeautiful job Andrea!
ReplyDeleteLove your unique presentation...and the feta was a great addition! Beautifully done, my friend~
ReplyDeleteBeautiful and looking absolutely delicious with Greek feta on top. Great job.
ReplyDeleteI love what you did with this week's recipe, Andrea. First of all, I think that aubergine is a much prettier name than eggplant, so I smiled when I saw you using it in all your comments this week. Your aubergine boats filled with salsa are gorgeous. And the sprinkle of feta is just perfect. As always, you're so inspiring.
ReplyDeleteHave a great weekend!
The swiss chard looks beautiful! Will defnitely remember your use of this!
ReplyDeleteIt's so fun to see what everyone did with this recipe. I really like the combination of yellow and red tomatoes - your dish is so colorful.
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