Eggplant Tartines with Hummus and Arugula

Ingredients

• Hummus

  Commercial

  6 tbsp or 90g

• Sun-dried tomatoes

  2 tbsp or 7g

• Arugula

  Raw

  4 cup or 80g

• Olive oil

  Salad or cooking

  5 tbsp or 68g

• Sourdough bread

  French or vienna

  12 slice, large or 1.15kg

• Eggplant

  Raw

  1 eggplant, peeled (yield from 1-1/4 lb) or 458g

• Pepper or hot sauce

  Ready-to-serve

  1 tsp or 5g

Directions

1. Preheat oven broiler.
2. Drain and finely chop sun-dried tomatoes.
3. Brush eggplant on both sides with 3 tablespoons olive oil. Season with 1/2 teaspoon salt.
4. Broil eggplant in a single layer in an oiled 4-sided sheet pan, 5 to 7 inches from heat, turning once, until browned and tender, 8 to 10 minutes total.
5. Cool eggplant completely, then coarsely chop.
6. In a large bowl, whisk together sun-dried tomatoes, hot sauce (if using), and remaining 2 tablespoons olive oil.
7. Add arugula and salt to taste, then toss.
8. Spread hummus on bread, then top with eggplant and arugula to make open-face sandwiches.