Eggplant Tartine - FFWD

9.07.2012


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.


13 comments:

  1. I don't think this was the most popular recipe amongst the group. I like your presentation of it and I laughed at your comment about the cucumber ribbons! We have been going to town with veggie ribbons in the group, lately.

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  2. Yeah, it took a heck of a long time to get this dish into something worth photographing! I enjoyed it, but a lot of steps to get there :) Have a great weekend!

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  3. Wow, these look fantastic. What a creative use for eggplant!

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  4. Your tartine look so pretty and delicious!

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  5. I think your pictures are lovely actually and you make it look very appealing. And hey - hats off to you for actually following the recipe! ;)

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  6. I think this was a tough one - I am impressed you followed the recipe so closely :-) I like your pictures too.

    I took small tomatoes, cucumber and kalmata olives and tossed them with some balsamic and basil as a topping (I liked the salad part better than the eggplant...)

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  7. Paula, It is my belief that zucchini should not try to be pasta and aubergines about not try to be bread. That being said, I thought this week's FFWD recipe was okay. And, a hell of a lot better than last week's recipe. Unlike you, I liked the salsa but prefer my aubergine presented in other ways. And, your pictures are fine, vibrant, don't apologize. Just think you're in a bad mood about the topping. Right? LOL (By the way, your Link is not posted on the FFWD SIte. Get over there, girl, and Post.

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  8. Sorry you did not care for this one but it certainly looks pretty. You mentioned that you could not find the
    capers, because that is one of the better flavors to this. We loved the salsa more than the eggplant.

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  9. I think your pictures turned out fine and the tartines look good. I'm with you on the cucumber ribbons and I'm ready to move on! Actually I liked the topping and find it very flavorful. The eggplant not so much.

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  10. Paula, your post made me smile...you certainly are a good sport about this recipe! Too bad that you did not really enjoy the aubergine tartine, your presentations looks very appetizing and fresh! The next scheduled recipe does not involve cucumber ribbons!

    Have a good Sunday!

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  11. You made me laugh! I thought the parts were way better than the sum, though I put my time into doing an eggplant roasting comparison. Plus I used basil, which you might have liked better... oh, and skipped the celery (it sounded odd anyway). Oh well, live and learn!

    Your dish does look good!

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  12. I'm sorry this was disappointing for you. Your idea to top the eggplant with mozzarella, tomatoes, and pesto is a good one.

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  13. Paula, the colors and translucent quality of the cucumber were really striking to me in your lead-in pic! don't forget, you're trying to cook summer vegetables and it's still winter, right? but it's too bad the result wasn't worth the effort for you. :(

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