Oh, Dorie. What is it with you and raw onions?
When I see raw onions in a recipe, I have two options. Either (a) roast the onions and ultimately modify the recipe till it’s unrecognizable or (b) skip the recipe altogether. This time, I went with option (a) and oven-roasted the onions on the same baking sheet as my sliced eggplant. Additionally, I don’t care for green olives, but I do like black olives and used those instead. I left out the celery, not really because I don’t like them but more because I never have any on hand. Same goes for the capers. As for the cucumbers, I had to keep reminding myself that they were cucumbers because they looked like slices of raw onion from afar. But, I kept them in for crunch. Finally, I piled the chopped veggies on the eggplant slices and drizzled peach vinegar and olive oil over the tops rather than combine everything in a bowl beforehand. Oh, and I dusted the plate with dried herbs de Provence instead of fresh chopped oregano. My modifications this made the eggplant “tartine” very palatable. To me, anyway.
Yeah, that’s what happens when raw onions are listed as an ingredient. You’ve been warned.
This eggplant “tartine” with tomatoes, olives, and cucumbers was made as a part of French Fridays with Dorie, a group of bloggers who make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.