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.