I'm mad about eggplants and tartines, so I was enthusiastic about this recipe. To use a roasted eggplant slice as the base for an open sandwich of sorts is a great idea.
The recipe is for our French Fridays With Dorie group and comes from Around My French Table.
Well, let's be polite and say this turned out to be unappealing. The idea is perfect, especially because it omits the bread, which is an essential part of the tartine I know, but I find those type of substitutions very interesting.
My problem was with the topping. A lot of ingredients, which are very common, but I seldom have them together in my kitchen at all times, and a rather bland result, particularly since I had to make a trip to the supermarket.
The eggplants are roasted with olive oil, salt and pepper. Then a fresh mix of tomatoes, onion, garlic, celery and capers (which I couldn't find so I omitted them) with some vinegar (I used sherry) and oil are spooned over the roasted slices. Finally they are topped with cucumber ribbons (which I've eaten more times this past few months with the group than the rest of my life). I put the cucumber before the tomato mix.
What didn't appeal to me here is that the mix of ingredients don´t deliver anything very interesting, flavorwise, as a whole. It takes a while to put together, you know, all that roasting and chopping and the flavor is just not there. A bit of this and that but nothing interesting.
I guess I made my point by now. I did love the idea of eggplant bases, but you know, would rather top it with tomatoes, mozzarella and pesto.
And yes, I know the pictures are awful, but I didn't have the heart to start all over again.