Past Recipes
Crispy Eggplant Tartines

Crispy Eggplant Tartines with Harissa, Hummus, and Herb Salad

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Recipe Details

Story

The tartine, basically an open-faced sandwich, is a brilliant piece of architecture: A sturdy slice of bread holds all the toppings in place, which can be piled even higher since there’s no lid. Here, we’re loading toasted sourdough with shallow-fried eggplant that’s tossed in a smoky, spicy, harissa-laced sauce. The eggplant has that satisfying meaty texture we love, making the tartines feel even more substantial. You’ll definitely want to go at this dish with a knife and fork. 

Tags

  • < 600 Calories
  • Vegetarian
  • Spicy

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Taylor

By Chef Taylor

Nutritional info

  • Calories 550
  • Protein 11g
  • Total Carb 53g
  • Total Fat 35g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • eggplant
    1
    eggplant
  • lemon
    1
    lemon
  • garlic
    3 cloves
    garlic
  • harissa
    1 packet
    harissa
  • tomato paste
    2 teaspoons
    tomato paste
  • ground cumin
    1/2 teaspoon
    ground cumin
  • Champagne vinegar
    1 1/2 tablespoon
    Champagne vinegar
  • sourdough bread
    4 slices
    sourdough bread
  • mixed lettuces
    3 ounces
    mixed lettuces
  • hummus
    1 container
    hummus
  • parsley
    1/8 ounce
    parsley
  • dill
    1/8 ounce
    dill
  • cilantro
    1/8 ounce
    cilantro

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 12" large high-sided pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425°F. Rinse all produce. Cut eggplant crosswise into ½-inch rounds, discarding ends. Season all over with ½ teaspoon salt, then set aside until Step 3. Roughly chop cilantro and parsley leaves and stems. Roughly chop dill leaves, discarding stems. Halve lemon. Mince garlic

  2. Make harissa sauce

    Make harissa sauce

    In a small bowl, whisk together harissa (feel free to use less, but it's what gives the sauce its flavor), tomato paste, cumin, Champagne vinegar, half of garlic, 1½ tablespoons water, ½ teaspoon salt, and pepper as desired to combine. Set aside until Step 5. 

  3. Toast bread and make dressing

    Toast bread and make dressing

    Drizzle 1 teaspoon olive oil over all bread slices, rub with remaining garlic, and sprinkle over ⅛ teaspoon salt. Arrange on a baking sheet, spacing apart, and toast until lightly golden, 4-5 minutes. Meanwhile, in a medium bowl, whisk together juice of ½ lemon, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. Set aside. Use remaining lemon to brighten a glass of water.

  4. Fry eggplant

    Fry eggplant

    Pat eggplant dry with paper towel. Pour enough olive oil into a large high-sided pan to reach about ¼ inch up sides of pan. Place over medium heat. When oil is shimmering, add 1 slice eggplant. If it sizzles immediately, keep going. If not, try again once the oil is hotter. Fry eggplant, turning occasionally, until golden and crisp on both sides, 5-8 minutes total. Using a slotted spoon, transfer eggplant to a paper towel–lined plate to drain.

  5. Finish eggplant

    Finish eggplant

    Remove pan from eggplant from heat and carefully discard olive oil. Add harissa sauce to pan, still off heat (the sauce will bubble slightly since the pan is still hot, so stand back in case of splatters), then add eggplant and turn to coat. 

  6. Plate eggplant tartines

    Plate eggplant tartines

    Add mixed lettuces and half of herbs to bowl with dressing and toss to coat. Spread hummus over bread slices, then top with crispy eggplant, spooning over any remaining harissa sauce from pan. Garnish crispy eggplant tartines with remaining herbs. Serve with herb salad. Dig in! 

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