- 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
- 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.
- 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.
- Spread hummus on baguette, then make open-face sandwiches with eggplant and arugula.