Spicy Shrimp Baba Ghanoush Flatbread Recipes
SPICY SHRIMP BABA GHANOUSH FLATBREAD
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Preheat a charcoal grill for medium heat and lightly oil the grate. Poke several holes in the eggplant with a knife.
- Grill eggplant, red bell pepper, and green bell pepper until skin starts to blacken and flesh softens, 10 to 15 minutes.
- Place eggplant on a baking sheet. Chop red bell pepper and green bell peppers.
- Bake eggplant in the preheated oven until soft, about 20 minutes. Cool until easily handled, about 10 minutes. Peel off skin. Mash flesh into a coarse paste.
- Combine mashed eggplant, tahini, lemon juice, garlic, and cumin in a blender; puree until smooth. Pour into a bowl. Drizzle 1 tablespoon olive oil on top.
- Arrange flatbreads on a baking sheet. Spread 2 tablespoons eggplant puree and 1 teaspoon pesto on top of each flatbread. Top with 1/4 cup red bell pepper, 1/4 cup green bell pepper, 1 cup mozzarella cheese, and 1/4 cup Parmesan cheese.
- Bake in the preheated oven until mozzarella cheese and Parmesan cheese are melted, about 5 minutes.
- Toss shrimp with Cajun seasoning in a bowl.
- Heat remaining 1 tablespoon olive oil in a skillet. Cook shrimp in the hot oil until opaque, about 3 minutes.
- Divide shrimp and tomato slices among flatbreads. Cut into slices or wrap up and serve with remaining eggplant puree on the side.
Nutrition Facts : Calories 875.4 calories, Carbohydrate 40.4 g, Cholesterol 264.2 mg, Fat 51.6 g, Fiber 11.6 g, Protein 66.6 g, SaturatedFat 19.3 g, Sodium 1779.1 mg, Sugar 11.2 g
SPICY SHRIMP BABA GHANOUSH FLATBREAD
A surprisingly tasty wrap I put together for the family, and they loved it! It's a top-5 recipe in our household now. I prefer to eat these open-faced, but they are great as wraps too.
Provided by Just_Cooking
Categories Shrimp Recipes
Time 1h23m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Preheat a charcoal grill for medium heat and lightly oil the grate. Poke several holes in the eggplant with a knife.
- Grill eggplant, red bell pepper, and green bell pepper until skin starts to blacken and flesh softens, 10 to 15 minutes.
- Place eggplant on a baking sheet. Chop red bell pepper and green bell peppers.
- Bake eggplant in the preheated oven until soft, about 20 minutes. Cool until easily handled, about 10 minutes. Peel off skin. Mash flesh into a coarse paste.
- Combine mashed eggplant, tahini, lemon juice, garlic, and cumin in a blender; puree until smooth. Pour into a bowl. Drizzle 1 tablespoon olive oil on top.
- Arrange flatbreads on a baking sheet. Spread 2 tablespoons eggplant puree and 1 teaspoon pesto on top of each flatbread. Top with 1/4 cup red bell pepper, 1/4 cup green bell pepper, 1 cup mozzarella cheese, and 1/4 cup Parmesan cheese.
- Bake in the preheated oven until mozzarella cheese and Parmesan cheese are melted, about 5 minutes.
- Toss shrimp with Cajun seasoning in a bowl.
- Heat remaining 1 tablespoon olive oil in a skillet. Cook shrimp in the hot oil until opaque, about 3 minutes.
- Divide shrimp and tomato slices among flatbreads. Cut into slices or wrap up and serve with remaining eggplant puree on the side.
Nutrition Facts : Calories 875.4 calories, Carbohydrate 40.4 g, Cholesterol 264.2 mg, Fat 51.6 g, Fiber 11.6 g, Protein 66.6 g, SaturatedFat 19.3 g, Sodium 1779.1 mg, Sugar 11.2 g
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