"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

6.9.12

Eggplant Tartine with Tomatoes, Olives, and Cucumbers: French Fridays with Dorie

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Eggplant Tartine

"Not more eggplant." was my first reaction to this recipe. I have made my share of eggplant parmesan and eggplant rollatini this summer. Don't get me wrong these are wonderful dishes that highlight eggplant's potential as a meat substitute, but both of these traditional Italian dishes are very labor intensive.

Not this recipe! Eggplant Tartine is surprisely easy to make because you don't have to fry or wrap the eggplant, just roast it and it is done.

The salsa was so delicious I am curious if any of you Doristia's have ideas for what else you can top with this wonderful concoction?

Dorie claimed that this dish was a bit Italianate, but I really think the strong celery favor made it more French. I served it with big chunks of Camembert cheese and a side of lentil soup with ciabatta rolls. 

My husband was gaga over this dish and my 20 year old nephew was thrilled to eat good vegetables before he went back to college. My kids were mixed about it. The usual, "I don't hate it." may have been stated. 

My husband and I want to eat more vegetarian but are not willing to return to "The Moosewood Cookbook." My days of cooking healthy hippie food is over. For me this kind of meal really reassures me that vegetarian can be gourmet. 

Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review. 








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20 comments:

  1. Hey! Found and followed you through Tastetastic Thursday. I just love your blog!

    Hope you check mine out as well :)
    http://www.the-not-so-desperate-chef-wife.com/

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    1. Glad you found me. I really like your blog too. Come to my food party tomorrow, lots of great recipes. Post some of your own.

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  2. I was pleasantly surprised by this one. We served it up as part of a vegetarian dinner - along with rice, whole grain ciabatta, roasted radishes and roasted squash/ zucchini. Even the mandatory meat eaters were okay with this selection.
    I like the presentation you opted for with this - I didn't have a clear idea going in what this was supposed to look like.

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    1. Hi Cher,
      Funny you went all vegetarian too. My family had the same reaction... my meat and potato Midwestern nephew loved the meal, really a wonderful surprise.

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  3. Pretty! Your presentation makes it look more like a true tartine.

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  4. I really like your presentation! I cut mine into round pieces and then I thought that maybe it would have been better to cut them longer...oh well.. next time!

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    1. Thanks so much. It did make it much more of an open sandwich with it cut long.

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  5. I've never seen an aubergine cut "the long way" - terrific. You made a tartine variation look like a tartine. I also liked this week's choice although, because I haven't cooked much eggplant, I misinterpreted Dorie's directions. Peel the skin off the whole eggplant!!! I would suggest these vegetarian cookbooks which offer new takes on vegetarian tastes and cooking: Vegetable Feast, Patricia Wells; Plenty, Yotam Ottolenghi; and Jerusalem Cookbook, Yotam Ottolenghi (I pre-ordered); and La Tartine Gourmand, Bea Peltry (not strictly vegetarian but worth your time).

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    1. I just made eggplant rollatini which is why I had it in my head to cut the eggplant long. I was really happy with how it worked as a sandwich. Thanks for the cookbook recommendations.

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  6. So happy that you enjoyed your dish! Looks great. I did a bit of a comparison of cooking methods with mine, but since I was leaving town for work, didn't use them all. I'm hoping they come out of the freezer nicely - I'll make a chicken sausage and pepper sauce to go over the top. We'll see how it turned out! I loved the idea of baking the eggplant too.

    I use that kind of topping (though without the celery, generally) for things like bruschetta, also terrific on a burger (of whatever variety) or pasta too. Hope you enjoy!!

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    1. Great suggestions for the topping thank you.

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  7. Diane, very nice presentation! I can see that you played around with this recipe too - it was fun to make and I agree with you, it was delicious and certainly a wonderful vegetarian dish. And as I have told Mary, if you like vegetarian, go with the Ottolenghi books, the recipes are hard to beat!

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  8. Beautifully done, Diane...and Camembert was a great pairing! Throw in some crusty bread and I'd have a meal :)

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    1. Yours looked fabulous too... I can't wait to make the salsa part again and experiment with it.

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  9. Hi Diane. We mixed the salsa topping with a bit of mayo and used it on roasted chicken sandwiches. Delicious!

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    1. I think that is the best idea I've heard. I can see this making an excellent chicken or even egg salad.

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  10. I like how you put the cucumbers UNDER the salsa. I was disappointed to cover up the colorful tomato concoction. I love the topping and think I will make it again to put on fish or chicken.

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    1. With the cucumber being cut so thin I just thought it made more sense to lie it flat.

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  11. You presentation does seem to turn it into more of a main dish. Glad to hear your family was on board (at least mostly). Alas, my husband was not at all interested. (More due to textural opposition to eggplant/squash than to vegetarian-ness.) Oh well, more leftovers for me.

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  12. your eggplant planks made this look like a hearty dish, and the pairing with camembert and lentil soup sounds like a vegetarian feast.

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