Roasted Eggplant and Hummus Tartines with Harissa and Garlicky Spinach

These simple roasted eggplant and hummus tartines are topped with finger-licking good garlicky spinach and dollops of spicy harissa – wholesome and satisfying.

If you truly are what you eat, then my college self was 30% Ben & Jerry’s Cinnamon Buns ice cream, 20% coffee, and 50% a stripped down version of these eggplant tartines. I didn’t have the budget for good sourdough bread back then and I probably couldn’t have picked a jar of harissa out of a line-up, but the overall concept was the same:

roasted eggplant + hummus on toast = good stuff.

Times may have changed, but apparently my taste buds haven’t because I still LOVE this meal (and ice cream, but that’s another post for another day).

Roasting the eggplant when it’s thinly sliced leaves it crispy on the outside and almost buttery on the inside. Pair it with really good hummus (I’m talking the rich, tahini-heavy kind – currently obsessed with this brand) and it’s a meal fit for a king.

Throw super garlicky spinach and harissa spoonfuls into the mix and it’s so extra, but in a good way.

Bonus if you have the foresight to roast up a big batch of eggplant on the weekend or during the week when you have a few minutes of spare time. It keeps really well in the fridge and will help you get lunch or dinner on the table in less time than it takes to run your bread through the toaster.

Roasted Eggplant and Hummus Tartines with Harissa and Garlicky Spinach

 

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These simple roasted eggplant and hummus tartines are topped with finger-licking good garlicky spinach and dollops of spicy harissa - wholesome and satisfying.

Yield: 4 servings

Ingredients

For the eggplant

• 1 large eggplant, thinly sliced crosswise
• 2 tbsp olive oil
• salt and black pepper, to taste

For the spinach

• 1 tbsp olive oil
• 8 garlic cloves, minced
• 1 lb baby spinach
• salt and black pepper, to taste

For the tartines

• 4 large slices of sourdough bread, lightly toasted
• 8 oz hummus
• ¼ cup harissa, or to taste

Instructions

1. To make the eggplant, heat oven to 450F.
2. Brush the eggplant slices with olive oil and spread in a single layer on a parchment-lined baking pan. Season with salt and black pepper, to taste. Roast for 15-20 minutes or until tender.
3. While the eggplant is cooking, heat the remaining olive oil in a large skillet over medium heat. Add the garlic to the pan and saute until fragrant, about 1 minute. Stir in the spinach, a handful at a time, and saute until wilted. Season to taste with salt and black pepper.
4. When ready to serve, top each slice of bread with a generous layer of hummus. Top with the eggplant, spinach, and dollops of harissa. Serve warm.

Notes

An Eats Well With Others Original

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