Active Time

　　20 min

　　Total Time

　　30 min

　　

Ingredients

Makes 8 (snack) servings

　　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

　　

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