Eggplant – Ginger Tartines with Radishes and Mizuna

Recipe adapted from Dorie Greenspan, via the New York Times

For the eggplant spread:

3 1/2 lbs. whole eggplants

1/4 cup tahini

2 tablespoons pomegranate molasses or other fruity syrup

4 scallions or 1 small onion, trimmed and thinly sliced

2 tablespoons chopped cilantro or mint

1 to 2 tablespoons coarsely chopped fresh ginger

1/2 teaspoon ground sumac

1 lemon

sea salt

For the tartine:

4 thick slices country bread

olive oil

fresh lemon juice

8 or so radishes, trimmed and very thinly sliced

a small handful mizuna

fine sea salt

fresh black pepper

Preheat your oven to 400°.  Line a baking sheet with parchment paper.  Prick your eggplant in several places with the tip of a knife.  Bake them for 40 - 60 minutes, depending on size.  Allow them to cool to room temperature.

Slit the eggplants and scrape the flesh into a bowl and mash with a fork.  Stir in the tahini and pomegranate molasses, the scallions or onion, the cilantro, mint, ginger and sumac.  Grate the zest of the lemon into the bowl, stir and then squeeze in the juice from about half the lemon.  Add a little salt, a bit of olive oil, and taste.  Add more lemon juice and/or salt if needed.  At this point, the spread can be refrigerated for up to 3 days if you are not using it right away.  Toast your bread and spread a thick layer of eggplant spread over the toast.  Top with the greens and radishes, and sprinkle with a little salt.  

This makes a light and fantastic lunch!