These roasted eggplant tartines were inspired by our recent travels through Paris. My husband and I took four months to travel through Europe and we dedicated an entire month of our trip to Paris. Even though each European city we visited had its own charm, Paris easily won our hearts as our favorite destination.
We had a wonderful view of the Eiffel tower, ate the most amazing food, and spent hours in all of the verdant parks and open spaces strewn throughout the city. Thanks to a recommendation from Ina Garten we wandered into the most delightful cafe in the 7th arrondissement, Polaine. After an initial detour through the bakery, where [with broken French] we ordered several croissants and pain au chocolat…yes, several…for just two people…we made our way to the quaint cafe next door and were greeted by the friendliest Parisians we had met. We settled in and ordered tartines and a delicious tarte tartin. The tartines came out first. Crispy, perfectly baked bread, topped with wonderfully melty cheese and an assortment of roasted vegetables. I had been keeping a list of recipe ideas throughout our trip and that first bite instantly landed roasted vegetables tartines on my list.
I finally carved out time to dream up my own version with roasted eggplant, muenster cheese, speckled with sunflower seeds, and perfectly balanced with a drizzle of honey. I hope you enjoy this delicious taste of Paris and do let me know if you try it out in the comments below! Bon appetit!
roasted eggplant tartines
- 2 large eggplants
- 3 thick slices from a good quality, rustic bread loaf
- olive oil spray
- 1-2 Tbsp roasted, salted, sunflower seeds (shells removed)
- Wash and dry 2 large eggplants. Remove the top and slice into thick pieces.
- Lay the eggplant slices on a baking sheet, salt both sides of the eggplant, let the salted eggplant sit at room temperature for 30 minutes.
- After 30 minutes you should notice water seeping out of the eggplant slices.
- Preheat oven to 400 degrees.
- Place a clean baking sheet over the eggplant slices and squeeze the eggplants over the sink to extract any excess moisture.
- Use clean wash cloth to squeeze out any additional moisture from the eggplant. Arrange the slices over a silicone mat or parchment paper lined baking sheet.
- Spray the eggplant slices liberally with olive oil spray.
- Bake in a 400 degree oven for 40-50 minutes until golden brown. Rotate the pan halfway between cooking.
- Slice a large rustic loaf into 3 thick slices.
- Spray one side of the bread slice with olive oil. Place the slices in the oven directly on the middle oven rack, oil side up. Bake in the oven for 5 minutes.
- Place warm bread slices in a baking sheet, cover each slice of bread with 2 slices of muenster cheese.
- Top the bread with 1-2 slices of roasted eggplant each.
- Return the bread and eggplant to the oven and bake for 10 minutes until the cheese has melted. Slice each tartine in two. Top with 1 tbsp of roasted, salted sunflower seeds and drizzle with honey.
Can be served with a side salad or soup as a main dish or a fun appetizer before the meal.