Roasted Tomato and Eggplant Tartine Recipe

Name: Roasted Tomato and Eggplant Tartine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the tomatoes; 1 very large or 2 medium beefsteak tomatoes, thinly sliced; 1 tablespoon extra-virgin olive oil; 3 cloves garlic, chopped; 1 tablespoon chopped fresh thyme; For the tapenade:; 1/2 cup pitted calamata olives; 2 tablespoons drained capers; 1/4 cup extra-virgin olive oil; For assembly; 3/4 pound eggplant, sliced lengthwise into 4 slices, each about 1/3 inch thick; 3 tablespoons olive oil; Salt and freshly ground black pepper; 1/2 cup fresh soft goat cheese; 4 1/2-inch slices country bread; 1/4 cup grated Pecorino Romano

Servings: persons

For the tomatoes
1 very large or 2 medium beefsteak tomatoes, thinly sliced
1 tablespoon extra-virgin olive oil
3 cloves garlic, chopped
1 tablespoon chopped fresh thyme
For the tapenade:
1/2 cup pitted calamata olives
2 tablespoons drained capers
1/4 cup extra-virgin olive oil
For assembly
3/4 pound eggplant, sliced lengthwise into 4 slices, each about 1/3 inch thick
3 tablespoons olive oil
Salt and freshly ground black pepper
1/2 cup fresh soft goat cheese
4 1/2-inch slices country bread
1/4 cup grated Pecorino Romano

1
For the tomatoes: Preheat oven to 300 degrees.
2
In a wide, shallow bowl, toss tomato slices with olive oil, garlic and thyme.
3
Spread on a baking sheet.
4
Roast 20 minutes.
5
Remove from heat and set aside.
6
For the tapenade: Place olives and capers in blender or food processor and chop coarsely.
7
With the motor running, slowly drizzle in olive oil.
8
Puree until smooth; set aside.
9
For assembly: Prepare grill for cooking or heat ridged grill pan over moderately high heat.
10
Brush both sides of eggplant slices with olive oil, and season with salt and pepper to taste.
11
Grill, turning as necessary, until slightly charred and soft, about 3 to 4 minutes a side.
12
Preheat a broiler.
13
Spread thin layer of goat cheese on each slice of bread.
14
Top each with an equal portion of eggplant, tapenade and roasted tomatoes.
15
Sprinkle with grated Pecorino.
16
Broil until cheese is melted and tartine is piping hot, about 5 minutes.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the tomatoes, 1 very large or 2 medium beefsteak tomatoes, thinly sliced, 1 tablespoon extra-virgin olive oil, 3 cloves garlic, chopped, and more.

Yes, Roasted Tomato and Eggplant Tartine falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Roasted Tomato and Eggplant Tartine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions