Eggplant and Ginger Tartine

Let’s start out just being honest…

• This sounded weird
• This seemed weird
• This was weird

🤷‍♀️

My husband, ever the good-sport, who eats anything…was like, “what was the point of that?”…and “it just doesn’t look appetizing”. We tried it, but neither of us finished it. I think we will be curious what the other bloggers thought of this recipe…because it could be entirely us! 😂😂

A ‘tartine’ is what the French call an open-faced sandwich. Dorie tells us, the spread could be used as a dip, but shows itself off better spread on bread and layered to show off its depth of mysterious flavor.

The eggplant is the base of the spread, which is roasted, cut, and scraped. To this you add: tahini, scallions, chopped ginger, sumac, red pepper flakes, lemon…zest and juice, and hot sauce.

To make the tartines, you lay out pieces of bread and lightly brush each with olive oil and then top with salt and pepper. Then you begin layering:

• Pave the bread with pear slices
• Sprinkle with lemon juice
• Spread the eggplant mixture
• Scatter scallions, radish, and greens
• Salt and pepper

(I couldn’t find pomegranate molasses and omitted the cilantro)

We kept an open mind, because some of the best surprises have been when we didn’t think we would enjoy a new recipe, but this is one, of the very few, that just didn’t hit the mark for us. The flavors and texture were weird, the chunky ginger was weird….I think I am going to just end with my original statement haha…just weird to us. 🤷‍♀️

Onto the next one!! 👍

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