Roasted Eggplant Flatbread
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”)
1. Make the flatbread dough as explained on its recipe.
2. I like cooking it on a medium-to-medium hot pan one at a time. I flip them after 2-3 minutes or until dark blisters appear. You’ll see that once you turn it over, the flatbread puffs up and big bubbles form. Once both sides are the same color, simply place them in the oven at 350ºF to finish baking them for just 3 minutes. You can use the exact same process on a griddle or grill.
3. Remove from the oven and set aside.
EGGPLANT AND TOMATOES
1. Increase the oven temperature to 400ºF
2. Cut a small piece on both ends of the eggplant. Then slice it on a diagonal about 1cm thick or 1/3”.
3. Place on a sheet tray lined with parchment paper or a silicone mat and drizzle 2 tablespoons of olive oil over the top. Do not add salt yet, this will prevent them from getting bitter.
4. Place the tomatoes in a bowl and drizzle in two tablespoons of olive oil and sprinkle some of the basil salt or regular Kosher salt. Spread them over another sheet tray.
5. Roast both veggies for about 15 minutes. Remove from the oven, turn the eggplant over and drizzle another 2 tablespoons of olive oil and sprinkle some black pepper.
6. Return to the oven and roast for another 15 minutes. At this point both veggies should be ready; the eggplant cooked and tender and the cherry tomatoes blistered and juicy.
1. Change your oven setting to a low broil.
2. Arrange the eggplant and tomatoes over the flatbreads. Sprinkle some basil salt, especially over the eggplants and spread some cheese over them. If you don’t have the basil salt, simply sprinkle some Kosher salt and tear the basil leaves over the top after it comes out of the oven.
3. Broil for about 5 minutes or until the cheese is bubbly and starting to get golden in color.