Aubergine Tartine with salad

WEDNESDAY
Aubergine Tartine

This recipe was found in the book Artisan Bread in Five Minutes a day. Makes 1 open faced baguette sandwich to serve 3 or 4

2 half inch thick pieces of lengthwise-sliced eggplant
Olive oil for brushing eggplant
salt and pepper to taste
1/2 red pepper
1/2 baguette
2 cloves roasted garlic
1 dozen arugula leaves
3 oz soft ripened chese such as brie or camembert, sliced

1. Preheat a gas or charcoal grill, or a broiler. Brush the eggplant slics with olive oil. Sprinkle with salt and pepper and grill over a medium gas flame or charcoal, or under a broiler, until browned and soft but not overcooked, approximately 5 minutes on each side.

2. Cut the pepper into quarters and then flatten the pieces, making additional cuts as needed to flatten. Grill or broil the pepper under the broiler or on the gas or charcoal grill, keeping theskin side closest to the heat source. Check often and remove when the skin is blackened, about 8 to 10 minutes. Drop the roasted pieces into an empty bowl and and cover it. The skin will loosen over the next ten minuts. Gently hand peel the pepper and discard the blackened skin. Some dark bits will adhere to the pepper's flesh, which won't be a problem. Cut the red pepper into thin ribbons.

3. Split the baguette lengthwise, spread it open, and tear out some of the inside. Smear roasted garlic over the cut surface. Top with eggplant and sliced red pepper. Spread arugula over the pepper.

4. Top with the cheese and broil or grill for 3 to 4 minutes, until the cheese is melted, taking care not to burn the baguettes.