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
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
  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.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at