Best Eggplant Flatbreads Recipes

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

Ingredients

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.

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

Ingredients

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.

CILANTRO FLATBREADS WITH SPICED EGGPLANT AND SPLIT PEA DIP

CILANTRO FLATBREADS WITH SPICED EGGPLANT AND SPLIT PEA DIP image

Yield 4 people

Number Of Ingredients 26

Ingredients

Cilantro Flatbreads:
5 cups white bread flour, plus extra for dusting
1/4 ounce pakage active dry yeast
2 teaspoons sea salt
1 tablespoon cumin seeds, lightly toasted in a dry skillet
A large handful of cilantro, chopped
1 red serrano chile, seeded and finely chopped
About 4 cups warm water
Olive oil, for brushing
Spiced Eggplant:
Freshly squeezed juice of 1 lemon
1 red serrano chile, seeded and chopped
A large handful of fresh mint leaves, finely chopped
1/2 cup olive oil
3 eggplant, cut into chunks
1 red onion, cut into wedges
Flat-leaf parsely
Sea salt and freshly ground black pepper
Split Pea Dip:
2 cups yellow split peas, about 10 oz.
1 teaspoon cumin seeds, lightly toasted in a dry skillet, then ground in a coffee grinder
Freshly squeezed juice of 1 lemon
2 garlic cloves, crushed
1/4 cup olive oil, plus extra to serve
A handful of fresh dill, coarsely chopped
Sea salt and freshly ground black pepper

Steps:

To make the flatbreads, put the flour in a large bowl, then stir in the yeast, salt, cumin seeds, cilantro, and chile. Make a well in the center and add the water. Mix with your hands to form a dough. Either transfer to an electric mixer fitted with a dough hook or continue kneading by hand on a lightly floured surface for about 10 minutes or until the dough is smooth and springy to the touch. Return to the bowl, lightly brush the top with oil, then cover with plastic wrap. Let rise in a warm place for 30 - 40 minutes. To make the spiced eggplant, put the lemon juice, chile, mint, olive oil, 1 teaspoon salt, and pepper in a blender and process until smooth. Put the eggplant and red onions on the baking tray. Pour the olive oil mixture over the vegetables and massage in well with your hands. Bake in a preheated oven at 400? for 30 minutes, then transfer to a serving bowl and top with the parsley. To make the dip, put the yellow split peas in a medium saucepan, then cover with cold water and add 1 teaspoon salt. Bring to a boil and cook for 30 - 40 minutes until soft. Drain, then transfer to a food processor. Add the cumin, lemon juice, garlic, and olive oil and blend to a smooth purée. Add salt and pepper to taste, then transfer to a bowl and sprinkle with extra olive oil and some dill. Meanwhile, to cook the flatbreads, transfer the dough to a lightly floured work surface and knead for a few minutes. Divide into 20 - 25 balls. Using a rolling pin, roll the dough balls into thin, flat ovals. Put on a lightly greased baking tray and cook in batches in a preheated oven at 450? for 15 - 20 minutes until golden and puffy. Serve the flatbreads with the spiced eggplant and dip.