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.
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
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2018/08/roasted-eggplant-and-hummus-tartines-with-harissa-and-garlicky-spinach.html