I love a good flatbread and this version of my quick rye flatbread is topped with soft roasted eggplant, blistered tomatoes and stringy Monterey Jack cheese and sprinkled with some basil infused salt and bio extra virgin olive oil.
I love a good flatbread and this version of my quick rye flatbread is topped with soft roasted eggplant, blistered tomatoes and stringy Monterey Jack cheese and sprinkled with some basil infused salt and bio extra virgin olive oil.
• 4 Chinese eggplant (or regular eggplants) • 4T + 2T Zoë’s Bio extra virgin olive oil (or a good evoo) • 1 cup cherry tomatoes • ½ cup Monterey Jack cheese • 1 tsp Zoë’s basil infused salt (or ½ tsp Kosher salt + 2 basil leaves) • 2-3 Rye Flatbreads (check my recipe called: “Quick Rye Flatbread with Blistered Tomatoes and Zaatar”)
Remove from the oven, let it cool just slightly and serve while the cheese is still stringy and the flatbread super crispy.