Sourdough Charred Vegetable and Hummus Tartine

Name: Sourdough Charred Vegetable and Hummus Tartine
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 slices (¾ inch thick) (2 slices (2 cm thick)) sourdough bread, cut from a rustic loaf, slightly stale preferred; 1 whole (1 whole (about 220 g)) medium zucchini, trimmed, cut lengthwise into ¼-inch (6 mm) thick planks, patted very dry; 1 whole (1 whole (about 280 g)) small eggplant, trimmed, cut lengthwise into ¼-inch (6 mm) thick planks, patted very dry; 3 tablespoons (45 ml) extra-virgin olive oil, divided (2 tbsp for vegetables, 1 tbsp for finishing); to taste sea salt; to taste freshly ground black pepper; ½ cup (120 ml) chickpea hummus, store-bought or homemade, at room temperature; ¼ cup (50 g) feta cheese, crumbled into small pieces; ¼ cup (10 g) fresh flat-leaf parsley, leaves only, loosely packed, roughly chopped (optional); 2 tablespoons (5 g) fresh mint, leaves only, torn by hand (optional); ½ whole lemon, cut into wedges for squeezing (optional); pinch red pepper flakes (optional)

From the MyKitchenBank Kitchen

A vibrant Mediterranean open-faced sandwich built on thick, toasted sourdough slices. Charred zucchini and eggplant are layered over creamy chickpea hummus, then topped with fresh herbs, crumbled feta, and a drizzle of good olive oil. The bread stays crisp while the warm vegetables soften slightly, creating textural contrast in every bite. Simple, satisfying, and ready in under 20 minutes.

Prep: 10 min
Cook: 8 min
Total: 18 min
Makes: 2 open-faced tartines (2 servings)

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Ingredients

2 servings

2 slices (¾ inch thick) (2 slices (2 cm thick)) sourdough bread, cut from a rustic loaf, slightly stale preferred
1 whole (1 whole (about 220 g)) medium zucchini, trimmed, cut lengthwise into ¼-inch (6 mm) thick planks, patted very dry
1 whole (1 whole (about 280 g)) small eggplant, trimmed, cut lengthwise into ¼-inch (6 mm) thick planks, patted very dry
3 tablespoons (45 ml) extra-virgin olive oil, divided (2 tbsp for vegetables, 1 tbsp for finishing)
to taste sea salt
to taste freshly ground black pepper
½ cup (120 ml) chickpea hummus, store-bought or homemade, at room temperature
¼ cup (50 g) feta cheese, crumbled into small pieces
¼ cup (10 g) fresh flat-leaf parsley, leaves only, loosely packed, roughly chopped (optional)
2 tablespoons (5 g) fresh mint, leaves only, torn by hand (optional)
½ whole (0.5 whole) lemon, cut into wedges for squeezing (optional)
pinch red pepper flakes (optional)

Equipment (5)

Cast-iron skillet or grill pan (10 inches / 25 cm)
Cutting board
Chef's knife
Pastry brush or spoon
Toaster or oven rack

Steps

Before you start

Pat vegetables dry so they char rather than steam
Have all toppings prepped and ready before toasting bread
Use a cast-iron skillet or grill pan for best charring

1
Prepare the vegetables
- Pat the zucchini and eggplant slices completely dry with paper towels—moisture prevents charring and creates steam instead.
- This is the most important step.
- Set aside on a clean cutting board.
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Tip: Use paper towels or a clean kitchen cloth; towels that leave lint won't affect cooking, but drier vegetables are crucial for good char.
2
Toast the breadOven 400°F / 205°C
- Place the sourdough slices in a toaster set to medium-high, or lay them on an oven rack at 400°F (200°C) for 2–3 minutes, turning once, until the surface is golden and crisp but the interior is still tender.
- Set aside on a warm plate.
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Ready when: Bread is golden, crisp on the surface, and smells toasted
Tip: Don't over-toast or the bread becomes hard to bite; slightly under-done is better than over-done.
3
Char the zucchini and eggplant
- Heat 1 tablespoon of olive oil in a cast-iron skillet over medium-high heat until shimmering, about 1 minute.
- Working in batches to avoid overcrowding, lay zucchini slices flat in the pan and cook for 2–3 minutes on the first side without moving them, until deep golden brown.
- Flip and cook the other side for 1–2 minutes until just tender.
- Transfer to a plate.
- Repeat with eggplant, adding another tablespoon of olive oil to the skillet, cooking 2–3 minutes per side.
- Season both batches with sea salt and black pepper while still warm.
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Ready when: Vegetables have deep golden-brown char on both sides and are tender when pierced with a knife
Tip: Resist the urge to flip too early; let vegetables sit undisturbed for 2–3 minutes to develop color. High heat and a dry skillet are essential for charring.
4
Spread hummus
- Spread about ¼ cup of hummus onto each warm sourdough slice, using the back of a spoon to create an even, slightly textured layer that goes almost to the edges.
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Tip: Warm bread helps the hummus spread smoothly; if it cools too much, warm it for 30 seconds in the toaster again.
5
Layer the vegetables
- Arrange the charred zucchini and eggplant slices on top of the hummus in an overlapping pattern, dividing them evenly between the two tartines.
- The vegetables should still be warm and release a little steam.
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Tip: Overlap the slices slightly for a more elegant presentation and to ensure good coverage.
6
Top and finish
- Scatter the crumbled feta cheese over the vegetables.
- Drizzle the remaining 1 tablespoon of olive oil across the top of both tartines.
- Scatter the fresh parsley and mint (if using) over the cheese.
- Squeeze a small squeeze of fresh lemon juice over each tartine.
- Finish with a small pinch of red pepper flakes for warmth and color (if desired).
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Tip: Assemble just before eating to keep the bread crisp. Fresh herbs and lemon brighten the dish at the last moment.
7
Serve immediately
- Serve the tartines right away, while the bread is still crisp and the vegetables are warm.
- Provide a knife and fork for eating, as these are best enjoyed with utensils to manage the toppings.
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Tip: Eat within 5 minutes of assembly to enjoy the contrast between crisp bread and tender vegetables.

Good to know

Tips

Drying the vegetables thoroughly before charring is the key to deep color and flavor; moisture turns to steam and prevents browning.
Cast-iron holds heat beautifully and conducts it evenly, making it ideal for charring. A grill pan or well-seasoned skillet works almost as well.
Don't crowd the pan when charring vegetables; work in batches so they touch the hot surface directly and develop color rather than steam.
Assemble tartines just before serving to keep the bread crisp; the hummus and warm vegetables will soften it quickly if it sits.

Make ahead

Vegetables can be trimmed and cut up to 4 hours ahead; store in an airtight container in the refrigerator and pat dry again just before cooking. Hummus can be spread on the bread up to 1 hour ahead, wrapped in plastic, and kept at room temperature. Charring must happen fresh, close to serving time.

Storage & reheating

This tartine is best eaten immediately and does not store well. Leftover cooked vegetables can be refrigerated in an airtight container for up to 3 days and reheated gently in a skillet or microwave, but the bread-based sandwich will become soggy if stored. Hummus keeps, refrigerated, for up to 5 days.

Substitutions

sourdough bread → Thick slices of ciabatta, focaccia, or whole grain levain bread. Any sturdy, open-crumb bread will work. Avoid very soft sandwich bread, which won't crisp.
chickpea hummus → Whipped feta, labneh (strained yogurt), or white bean purée. Any creamy, tangy spread works. Adjust the quantity to taste depending on richness.
feta cheese → Goat cheese, ricotta salata, or Pecorino Romano. Use any sharp, crumbly cheese. Feta's saltiness is iconic, but tangy aged cheeses are equally good.
medium zucchini → Yellow squash, summer squash, or yellow zucchini. Any summer squash will char beautifully. Cut to the same thickness for even cooking.