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Grilled Eggplant Flatbread

Author: Charlotte Bothe

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.

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At a glance

Prep
Bake
Total
Yield
Yield: 2 flatbreads.

Ingredients

Choose your measure:

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

Instructions

  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.
  9. Yield: 2 flatbreads.