I’m sure many of you already are aware of this, but I do the recipe section of The Gorge Magazine. The Gorge Magazine comes out seasonally, and the summer issue is currently available. The magazine is free and available all over town. In the summer issue, I’m sharing my recipe for Grilled Eggplant Tartines! These tartines are simple to make and the flavors of the smoky eggplant, briny olives, salty feta, earthy thyme, bitter arugula, and sweet honey all come together in these Greek-style sandwiches. Grab a copy of the latest Gorge Magazine and happy grilling!
My daughter and I love making cooking videos so we made one to accompany this recipe! Enjoy.
GRILLED EGGPLANT TARTINE from withlovekacie on Vimeo.
GRILLED EGGPLANT TARTINES WITH ARUGULA, FETA, GREEN OLIVES AND HONEY
loaf of french bread, sliced
two medium eggplants, sliced into 1/4 inch discs
1/4 cup mayonnaise
a pinch of fresh thyme
green olives, thinly sliced
extra virgin olive oil
freshly ground black pepper
Lay the eggplant slices out on paper towels or thin dishtowels. Sprinkle the slices of eggplant with a tiny bit of kosher salt, flip and repeat. Lay another layer of towels over the top of the eggplant slices. Place a large roasting pan, with a heavy cookbook on top, to help press out a bit of the moisture for twenty minutes. Paint or drizzle both sides of the eggplant with a bit of olive oil and grill on medium high heat until nicely browned. Set them aside and allow them to cool a little while you prepare the rest of your ingredients.
In a small bowl whisk together the mayonnaise with the thyme and a couple tablespoons of olive oil and a little pepper. Smear a very thin layer of the aioli onto your toasts, and pop them under the broiler until they are slightly bubbly and golden. Remove them from the oven and allow them to cool.
Spread the rest of the aioli on the cooled toasts, top them each with a small handful of arugula, a few slices of eggplant, some crumbled feta, and sliced olives. Finally, drizzle each toast with a little slightly warmed honey, olive oil, and a little freshly ground black pepper.
GRILLED EGGPLANT TARTINE WITH ARUGULA, FETA, GREEN OLIVES, AND HONEY