Eggplant “Tartine” with Tomatoes, Olives, and Cucumbers

French Fridays is making my transition back to blogging so easy.  This week is another simple dish using mostly ingredients that were on hand and two fresh from the garden, tomatoes and oregano. Dorie’s “tartine” in this case is not presented on toasted bread, but instead on a round of roasted seasoned eggplant. The tart salsa topping has the flavors of an Italian deli olive salad – sharp with vinegar, olives, capers, sweet onion and celery but includes fresh tomato and a final topping of crisp thin sliced cucumber. A single herb, fresh chopped oregano, graces the mix.

D and I had the same thought when we dug in – this would be perfect as an antipasti or even a first course at this year’s Taste of Italy fundraiser. (Oh you lucky donors – the dinner is December 1st in Greensboro, NC. Message me if you want info on tickets.) At first I was concerned the salsa was too heavy on the vinegar, but once the chopped vegetable mix hit the roasted eggplant the flavors mellowed. The plain cucumbers provided a soothing contrast to the intensity of the salsa ingredients. I tried it both with and without the cucumber because initially I thought they were too much of a distraction from the smooth rich flavor of the eggplant. Both versions were satisfying and for a fall or winter dish, I might consider some warm roasted red peppers instead of cool cucumber.

The French Fridays set are not publishing recipes. You can pick up a copy of Around My French Table by Dorie Greenspan at fine booksellers everywhere and follow our cooking exploits at French Fridays with Dorie.

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About Tasty Mayhem

Love to eat, cook, write. Try to think of witty things to say about the world but my thoughts are consumed by food. Mostly.
This entry was posted in Appetizers, French Fridays with Dorie, Low/er Carb, Salad, Side Dish, Uncategorized, Vegetarian and tagged , , , , , , , , , , . Bookmark the permalink.

16 Responses to Eggplant “Tartine” with Tomatoes, Olives, and Cucumbers

  1. I’m glad you enjoyed this dish! Great photo!

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  2. Maria says:

    This was a great recipe wasn’t it?! Nice idea about the red peppers 🙂 🙂 I think it could be a better match in colour and in flavour than the cucumber!

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  3. Teresa says:

    Red pepper would work really well and look great. We enjoyed this one, too.

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  4. Jill says:

    Sounds tasty, and it looks tres fancy! Love the plate too.

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  5. I was surprised how good the cucumber tasted. I was skeptical too.

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  6. Mary Hirsch says:

    Although I also liked this recipe, the salsa part was my favorite. Your idea of roasted red peppers takes the whole recipe into Fall and will add more flavor. Great idea.

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  7. dulceshome says:

    I liked this too! I did a comparison of methods for the eggplant. Love your idea of the roasted peppers! Your fundraiser guests will think you’re amazing too!

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  8. Liz says:

    Beautifully done! You’re right…this would be marvelous with roasted red peppers…mmmmm.

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  9. Lola says:

    This was better than I expected and I agree it would make a great antipasti. Glad you enjoyed it.

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  10. betsy says:

    Me too, I think the roasted red peppers on top would be perfect, and more interesting than the cucumbers. This is a perfect antipasti.

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  11. Cher says:

    The “salad” on top was the best part for me – this is such a flexible dish, that I am sure you could interpret many ways and have a winner.

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  12. belovedgreen says:

    I think I am with everyone else here on the peppers, that would be perfect. My favorite part is the presentation, this just looks divine, and with the eggplant on the bottom — drool worthy.

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  13. I always enjoy pulling veggies and herbs from the garden and putting them right into a dish, no stop at the frig!

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  14. This looks great! I skipped it and caught up on creme brulee that I missed, but I really want to try this.

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  15. daisyandthefox says:

    this looks soooo yummy! 🙂

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