Recipe information
Total Time
30 min
Yield
Makes 8 (snack) servings
Ingredients
1 1/2 pound eggplant, cut crosswise into 1/2-inch slices
5 tablespoons extra-virgin olive oil, divided
4 sun-dried tomatoes packed in oil, drained and finely chopped
1 teaspoon Sriracha (Southeast Asian chile sauce; optional)
2 ounces baby arugula (4 cups)
6 tablespoons hummus
1 (24-inch) baguette, quartered crosswise, then each quarter halved horizontally and lightly toasted
Preparation
Step 1
Preheat broiler. Brush eggplant on both sides with 3 tablespoons oil (total). Season with 1/2 teaspoon salt. Broil in 1 layer in an oiled 4-sided sheet pan 5 to 7 inches from heat, turning once, until browned and tender, 8 to 10 minutes total. Cool completely, then coarsely chop.
Step 2
Whisk together sun-dried tomatoes, Sriracha (if using), and remaining 2 tablespoons oil in a large bowl. Add arugula and salt to taste, then toss.
Step 3
Spread hummus on baguette, then make open-face sandwiches with eggplant and arugula.
Nutrition Per Serving
210 calories
10 g fat (2 g saturated)
0 mg cholesterol
268 mg sodium
25 g carbohydrates
4 g fiber
6 g protein
#### Nutritional analysis provided by Nutrition Data
