Eggplant Flatbreads Recipes

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EGGPLANT FLATBREAD PIZZAS



Eggplant Flatbread Pizzas image

I'm now a professional chef, but I loved making this recipe for the family on Friday nights as a home cook. We like to shake pizza up with unique, fresh toppings. -Christine Wendland, Browns Mills, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

3 tablespoons olive oil, divided
2-1/2 cups cubed eggplant (1/2 inch)
1 small onion, halved and thinly sliced
1/2 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
2 naan flatbreads
1/2 cup part-skim ricotta cheese
1 teaspoon dried oregano
1/2 cup roasted garlic tomato sauce
1/2 cup loosely packed basil leaves
1 cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
Sliced fresh basil, optional

Steps:

  • Preheat oven to 400°. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute eggplant and onion with salt and pepper until eggplant begins to soften, 4-5 minutes. Stir in garlic; remove from heat., Place naan on a baking sheet. Spread with ricotta cheese; sprinkle with oregano. Spread with tomato sauce. Top with eggplant mixture and whole basil leaves. Sprinkle with mozzarella and Parmesan cheeses; drizzle with remaining oil., Bake until crust is golden brown and cheese is melted, 12-15 minutes. If desired, top with sliced basil.

Nutrition Facts : Calories 340 calories, Fat 21g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 996mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.

EGGPLANT FLATBREADS



Eggplant Flatbreads image

Unleavened flatbreads are popular throughout the Arabian Gulf. This version is schmeared with a charred eggplant spread, then topped with arugula salad, pickled red onion, and a citrusy, smoky tahini sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 4

Number Of Ingredients 20

1 small red onion, thinly sliced
2 tablespoons fresh lemon juice
2 tablespoon distilled white vinegar
Pinch of sugar
3 small eggplants (about 2 pounds)
Kosher salt
1/4 cup extra-virgin olive oil
2 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon baking powder
2 teaspoons nigella seeds
1 cup plain whole-milk Greek yogurt
2 tablespoons ghee
2 cups baby arugula
1 cup fresh mint leaves
1/3 cup tahini
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
Kosher salt

Steps:

  • Make the pickled red onion: Combine onion, lemon juice, vinegar, and sugar in a small bowl. Refrigerate for at least 4 hours or up to overnight. Drain.
  • Make the flatbreads: Heat broiler with rack 6 inches from heating element. Pierce eggplants all over with a fork. Place on a rimmed baking sheet and broil, flipping once, until charred on both sides, 20 minutes. When cool enough to handle, cut open, then scrape out flesh and discard skin. (You should have about 1 1/2 cups.) Using a fork, mash eggplant, then season with salt and stir in 2 tablespoons oil. Set aside.
  • Whisk to combine flour, baking powder, nigella seeds, and 2 teaspoons salt in a medium bowl. Add yogurt and stir until mixture comes together and forms a dough. Knead dough in bowl until soft and sticky, about 1 minute. Cover bowl with plastic wrap and let rest 15 minutes. On a lightly floured surface, divide dough into 4 equal pieces. Roll each piece into an 11-by-4-inch oval, about 1/8 inch thick.
  • Heat a large cast-iron griddle or skillet over medium-high. Brush with 1 tablespoon ghee. Working with 1 oval of dough at a time, brush with ghee, then cook flatbread ghee-side down, turning once, until deep brown, about 2 minutes per side.
  • In a small bowl, toss arugula and mint with remaining 2 tablespoons oil; season with salt.
  • Make the tahina sauce: Mix tahini, lemon juice, oil, paprika, and cayenne in a small bowl until smooth; season with salt.
  • To serve, divide the eggplant mixture among the 4 flatbreads and spread evenly to cover. Top each with arugula mixture and pickled onion. Cut each flatbread crosswise into 8 triangles, drizzle with tahina sauce, and serve.

EGGPLANT MARINARA FLATBREAD



Eggplant Marinara Flatbread image

Provided by Bon Appétit Test Kitchen

Categories     Bread     Cheese     Tomato     Appetizer     Vegetarian     Quick & Easy     High Fiber     Mozzarella     Eggplant     Party     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 appetizer servings

Number Of Ingredients 7

4 tablespoons (about) olive oil, divided
6 1/3- to 1/2-inch-thick eggplant rounds (3 to 4 inches in diameter; from 1 large)
1 loaf ciabatta or pain rustique, cut horizontally in half, trimmed to 9-inch length
1 1/4 cups purchased fresh marinara sauce
2 ounces soft fresh goat cheese
1/3 cup chopped fresh basil plus 6 whole leaves (for garnish)
1 cup coarsely grated mozzarella cheese (about 4 ounces)

Steps:

  • Preheat oven to 400°F. Heat 2 tablespoons oil in large skillet over medium-high heat. Sprinkle eggplant with salt and pepper. Place in skillet. Cover. Cook until tender, turning, 10 minutes. Transfer to plate. Brush cut side of bottom half of bread with rest of oil. Cook in skillet, cut side down, until golden, 1 minute.
  • Place bread, cut side up, on baking sheet. Spread with 3/4 cup sauce. Crumble goat cheese over; sprinkle with chopped basil. Top with eggplant. Mound mozzarella on eggplant; spoon remaining sauce over.
  • Bake bread until topping is hot and crust is crisp, about 12 minutes. Cut into 6 pieces. Garnish with basil leaves

GRILLED GARDEN VEGGIE FLATBREADS



Grilled Garden Veggie Flatbreads image

Grilled flatbread is a tasty way to put fresh garden vegetables to use. It's so versatile: Simply change up the vegetables and cheese to suit your family's taste. It also works well indoors, cooked on a grill pan with a lid. -Carly Curtin, Ellicott City, Maryland.

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 8 servings.

Number Of Ingredients 10

2 whole grain naan flatbreads
2 teaspoons olive oil
1 medium yellow or red tomato, thinly sliced
1/4 cup thinly sliced onion
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons shredded Parmesan cheese
1 tablespoon minced fresh basil
1/2 teaspoon garlic powder
1 teaspoon balsamic vinegar
1/2 teaspoon coarse sea salt

Steps:

  • Grill flatbreads, covered, over indirect medium heat 2-3 minutes or until bottoms are lightly browned., Remove from grill. Brush grilled sides with oil; top with tomato and onion to within 1/2 in. of edges. In a small bowl, toss cheeses with basil and garlic powder; sprinkle over vegetables. Drizzle with vinegar; sprinkle with salt. Return to grill; cook, covered, 2-3 minutes longer or until cheese is melted. Cut into wedges.

Nutrition Facts : Calories 132 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 390mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

TOMATO, BASIL AND EGGPLANT FLATBREAD WITH BLUE CHEESE



Tomato, Basil and Eggplant Flatbread With Blue Cheese image

From Seasons 52 restaurant in Atlanta. Chef Clifford Pleau, director of culinary development for Seasons 52 restaurants, was kind enough to develop a home version of this popular item. He said, "Actually, this recipe is pretty close to the recipe we use at Seasons 52. Ours has even less yeast, because we like it thin and flat, and we use a crisping agent because of the volume we use." The home version may bubble a bit on the pizza stone, but that only adds to its charm.

Provided by gailanng

Categories     One Dish Meal

Time 2h6m

Yield 4 serving(s)

Number Of Ingredients 19

1 cup water, warm to the touch (110 to 115 degrees)
1 teaspoon granulated sugar
1/4 teaspoon active dry yeast
4 teaspoons extra-virgin olive oil
1 cup all-purpose flour
1 1/2 cups whole wheat flour, plus extra for kneading and rolling dough
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 large eggplant, sliced very thin (about 1/8 inch thick)
olive oil in a spray bottle
salt
fresh ground black pepper
extra-virgin olive oil (in spray bottle)
1 tablespoon garlic, minced and lightly sauteed (or roasted garlic paste)
1/2 cup grated parmesan cheese, divided
1 bunch fresh basil leaf, torn and divided
2 plum tomatoes, sliced very thin and divided
1/2 cup crumbled blue cheese, divided
fresh ground black pepper

Steps:

  • FOR THE FLATBREAD DOUGH: In a measuring cup, combine the water, sugar and yeast. Set aside until yeast is bubbly, about 5 minutes. Stir in olive oil. In a medium bowl, combine the all-purpose and whole- wheat flours, salt and pepper. Make a well in the center and pour in the yeast mixture. Stir with a wooden spoon to combine.
  • Dump the mixture onto a lightly floured board or other work surface. With lightly floured hands, knead the dough for 8 to 10 minutes, adding more flour just when the dough sticks to your hands or work surface. until the dough is smooth.
  • Transfer the dough to a lightly oiled bowl. Cover with plastic wrap or a damp towel and let set in a warm, draft-free place until it's doubled in size, 1 to 2 hours.
  • Once the dough has doubled, punch it down and then divide it into 4 equal pieces. Knead each dough piece on a lightly floured work surface for 1 minute into a tight ball. Set dough balls on an oiled tray and refrigerate, covered, for 20 minutes or longer. (Dough can be made up to 1 day in advance. Wrap each ball in plastic wrap and store in the refrigerator.)
  • FOR THE ROASTED EGGPLANT SLICES: Preheat oven to 375 degrees. Soak the eggplant slices in cold water for 5 minutes. Drain and pat dry with paper towels. Spritz 2 baking sheets with olive oil. Arrange slices in a single layer on the sheets and then spritz them with more oil. Season with salt and pepper. Roast for 10 minutes until lightly browned. Cool and reserve for use.
  • TO ASSEMBLE THE FLATBREADS: Place a pizza stone on the lowest rack of the oven and preheat oven to 500 degrees. On a lightly floured surface, press a ball of Flatbread Dough into a disc, then roll it in a thin circle about 1/8 inch thick.
  • Transfer the dough to a lightly floured wooden pizza paddle. Spritz the dough with extra-virgin olive oil and sprinkle with some cooked minced garlic (or roasted garlic paste). Sprinkle with 2 tablespoons Parmesan cheese. Add 3 to 4 eggplant slices, then 6 or 7 torn fresh basil leaves. Add 2 to 3 tomato slices. Top with 2 tablespoons crumbled blue cheese and a few twists of black pepper.
  • Spritz with a little more olive oil, then gently slide the dough off the wooden paddle and onto the pizza stone. Bake 4 to 6 minutes, until the crust is crisp and golden brown. Remove flatbread with the paddle onto a cutting surface and slice.
  • Repeat the process with the remaining three flatbread discs.
  • TIP 1: If you prepare the dough and eggplant in advance and arrange all your other ingredients before starting, you can assemble each of these flatbreads in about 2 minutes, plus 4 to 6 minutes baking time.
  • TIP 2: When it comes to toppings, less is more --- don't lay them on too thick. And get yourself a pizza stone and a wooden pizza paddle in order to handle and cook the thin crust properly.

GRILLED VEGETABLE FLATBREADS STUFFED WITH ZUCCHINI, EGGPLANT, AND TOMATO



Grilled Vegetable Flatbreads Stuffed with Zucchini, Eggplant, and Tomato image

Head north of Sunset, and you will happen upon this live-music supper club tucked away in the hills of tony Bel Air. The swank venue features a stage surrounded by tables where you can spy toe-tapping regulars such as Nicolette Sheridan and Virginia Madsen taking in the soulful jazz tunes. You can make a meal of chef Sharon Funt's delicious flatbread appetizer; each serving provides more than 8 grams of fiber.

Yield Makes 8 servings

Number Of Ingredients 14

2 zucchini, cut into 1/3-inch slices
2 eggplants, cut into 1/3-inch slices
2 beefsteak or heirloom tomatoes, cut into 1/4-inch slices
2 roasted red bell peppers, cut into 2-inch slices
1 tbsp extra-virgin olive oil
1/4 cup olive oil
1 onion, chopped
2 cups lima beans
1/4 cup grated Parmesan
1 tbsp chopped parsley
1 tsp lemon zest
1/4 tsp fresh thyme
1/4 cup vegetable or chicken broth
4 flatbreads or pitas, uncut

Steps:

  • Brush zucchini, eggplants, tomatoes, and peppers with extra-virgin olive oil and season with salt and pepper. Grill until each is tender. Put 2 tbsp olive oil and onion in a nonstick pan and sauté over medium-low heat, stirring until onion becomes brown and syrupy, about 15 to 20 minutes. In a food processor, puree onion, lima beans, Parmesan, parsley, lemon zest, and thyme. While machine is running, add remaining 2 tbsp olive oil and broth. Season with salt and pepper. Grill or toast both sides of each flatbread. Remove from heat and spread with bean puree. Layer on vegetables. Cut in half.

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2010-09-07 Preheat oven to 400°F. Heat 2 tablespoons oil in large skillet over medium-high heat. Sprinkle eggplant with salt and pepper. Place in skillet. …
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  • Preheat oven to 400°F. Heat 2 tablespoons oil in large skillet over medium-high heat. Sprinkle eggplant with salt and pepper. Place in skillet. Cover. Cook until tender, turning, 10 minutes. Transfer to plate. Brush cut side of bottom half of bread with rest of oil. Cook in skillet, cut side down, until golden, 1 minute.
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  • Preheat oven to 400°F. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle eggplant with salt and pepper. Place in skillet. Cover and cook until golden and tender, turning occasionally and pressing lightly with spatula, about 10 minutes. Transfer to plate. Brush cut side of bottom half of bread with remaining oil. Place in skillet, cut side down, and cook until golden, about 1 minute.
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EGGPLANT FLATBREAD PIZZAS | RECIPE | RECIPES, QUICK PIZZA RECIPES ...
Jun 24, 2017 - I'm now a professional chef, but I loved making this recipe for the family on Friday nights as a home cook. We like to shake pizza up with unique, fresh toppings. —Christine Wendland, Browns Mills, New Jersey. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.com


SPICY EGGPLANT FLATBREAD - FLATOUTBREAD
Preheat oven to 375°F. Place Flatout on a cookie sheet. Bake at 375°F for two minutes. Remove and spread top generously with ajvar, then top with the tomatoes and shredded mozzarella.
From recipes.flatoutbread.com


GLUTEN-FREE EGGPLANT FLATBREAD PIZZA RECIPE - DR. AXE
2021-03-21 Instructions. Place a pizza stone in the oven and heat the oven to 450 Fahrenheit. Slice the eggplant in thin circles, about 1/8 inch thick. On a cookie sheet lined with parchment paper, arrange the eggplant in a single layer and sprinkle with salt. Let the eggplant soften while you prepare the flatbread.
From draxe.com


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