Grilled Eggplant Flatbread

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Yield: Yield: 2 flatbreads.

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This flatbread makes use of the garden bounty we often find ourselves facing at the end of the summer harvest. The contrasting colors of the toppings create a meal that's as pleasing to look at as it is to eat. While we love cooking these flatbreads on an outdoor grill, you can easily bake them in an oven; see tips, below.

Grilled Eggplant Flatbread

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Hands-on time:
Baking time:
Total time:
Yield: Yield: 2 flatbreads.
Published: 06/13/2013

Ingredients

Crust

Topping

  • 3 tablespoons garlic or olive oil
  • 1/4 cup prepared pesto
  • 1 large eggplant (about 1 pound), sliced into 1/2"-thick rounds, seasoned and grilled*
  • 1/2 cup diced roasted red peppers
  • 1 cup crumbled goat cheese
  • fresh basil

Tips from our bakers

  • To grill the eggplant: Heat your grill to medium-high heat. Working with about 2 to 4 tablespoons garlic or olive oil, brush a thin coating onto each side of each eggplant round, then sprinkle with salt and pepper. Place the eggplant rounds onto the grill and cook for 5 minutes, until you see well-defined grill marks. Turn the rounds over and cook for another 3 to 5 minutes to achieve the same grill marks. Transfer to a plate until you're ready to top the flatbreads.
  • To make oven pizza: Preheat your oven to 450°F (with or without a baking stone). One at a time, place the rolled-out pieces of dough with their parchment directly onto a preheated pizza stone, or onto a baking sheet. Bake until the dough is just starting to brown around the edges, about 4 minutes. Remove from the oven, add toppings, and bake for an additional 6 minutes, until the pizzas are warm and bubbly.

Directions

1) To make the crust: Mix and knead all of the ingredients — by hand, mixer, or bread machine — to make a soft, supple dough.

2) Place the dough in a lightly greased bowl, cover, and let rest for at least 15 minutes.

3) Divide the dough in half. Place each half on a lightly greased sheet of parchment paper, and stretch into 1/4"-thick irregular ovals.

4) Flip one piece of dough from the greased parchment onto a heated grill. Cook for 2 to 3 minutes, until you see well-defined grill marks; then turn over.

5) Combine the pesto and oil. Spread half onto the top (grilled) side of the crust.

6) Top with the eggplant, peppers, and goat cheese.

7) Grill 2 to 3 minutes longer, then transfer to a serving plate. Repeat with the second piece of dough.

8) Garnish flatbreads with basil, and serve warm.

Yield: 2 flatbreads.

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