Smoky White Bean & Eggplant Tartines
with Roasted Garlic Ciabatta
Cooking time
15 minutes
Servings
2/4
Calories
610 /serving
We’ve got a big bold take on tartines, the classic French open-face sandwich. All it requires is a broil and a baking sheet scattered with well seasoned eggplant, hearty white beans and popping sweet cherry tomatoes, mixed with our olive miscela. Plus warm garlicky ciabatta for loading purposes.
We will send you:
- 280g Cherry tomatoes
- 50g Diced onions
- 1 Eggplant
- 15g Minced roasted garlic
- 540ml White kidney beans (canned)
- 30g Olive miscela
- 15ml Ajvar (roasted red pepper spread)
- 1 Ciabatta baguettine
- 7g Smoky Ancho spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, smoked paprika)
Contains: Barley • Sesame • Wheat
You will need:
Aluminum foil
Oil
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
11 g
Saturated Fat
2 g
Sodium
1800 mg
Total Carb
102 g
Sugars
11 g
Protein
26 g
Fibre
23 g
Preparation
Start the vegetables
- Preheat the oven to broil.
- Quarter the eggplant lengthwise, cut crosswise into ½ inch pieces; season both sides generously with salt. Let sit for 2 min. on a paper towel-lined plate. Pat dry.
- On a foil-lined sheet pan, toss with a drizzle of oil, ½ the spices, the ajvar and pepper.
- Broil, 4 to 6 min., until beginning to brown.
- Flip and reduce the heat to 450°F.
Mise en place
- Meanwhile, drain and rinse the kidney beans.
- Cut the ciabatta lengthwise. Top with a drizzle of oil, the garlic and S&P.
- In a medium bowl, combine the tomatoes, onions, kidney beans, olive miscela, remaining spices and S&P.
Finish the vegetables & make the tartines
- Add the vegetables to the sheet pan and roast, stirring and adding the ciabatta, cut-sides up, halfway, 7 to 9 min., until tender and browned.
Plate your dish
- Divide the vegetables and tartines between your plates. Bon appétit!
