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
Directions
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.
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