5 from 2 votes
Eggplant and Herb Flatbread
A creamy eggplant spread on top of flatbread, sign me up!
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings:
6
people
Calories:
272 kcal
Course:
Appetizer
Cuisine:
Mediterranean
Ingredients
For the Tahini Eggplant Dip
- 2 lbs eggplant
- 6 cloves garlic
- ¼ teaspoon cumin ground
- ¼ teaspoon paprika
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- ¼ cup tahini
- kosher salt to taste
For the Flatbread
- ½ pound pizza dough
- 1 scallion sliced on a hard angle, bunch
- 1 mint parsley and basil leaves, large handful
- 1 tablespoon lemon juice
- black pepper Kosher salt and freshly cracked, to taste
- salt Kosher salt and freshly cracked, to taste
- olive oil
- ½ cup feta cheese crumbled
Instructions
- Prick the eggplant all over with a fork. Roast them under the broiled until all sides of the skin are blackened and they are soft. Place the eggplant into a bowl and cover with plastic wrap. Set aside to cool for 45 minutes.
- Peel the eggplants and chop the insides, discarding the skin and add to a clean large bowl.
- Finely mince the garlic, adding a few pinches of salt as you mince to combine. Add to the eggplant. Add the cumin, paprika, olive oil and lemon juice to the eggplant and stir to combine. Add the tahini, stir to combine. Taste and adjust salt and lemon juice as needed.
- Preheat oven to 450 degrees F.
- On a lightly floured surface roll the dough thin into a rectangle about the size of a sheet pan. Transfer to an oiled baking sheet, drizzle with olive oil. Bake 8-12 mins till golden. Remove from oven and slather with the eggplant mixture.
- In a small bowl combine the scallions, mint, parsley and basil and toss with lemon juice, salt and pepper. Drizzle with olive oil and toss. Add the herb mixture over the eggplant layer and finish with the feta. Serve immediately.
Cup of Yum
Notes
- I save leftover dip and use it with veggies, pita chips, anything!
Nutrition Information
Calories
272kcal
(14%)
Carbohydrates
31g
(10%)
Protein
8g
(16%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
6g
(30%)
Cholesterol
11mg
(4%)
Sodium
437mg
(18%)
Potassium
432mg
(9%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
184IU
(4%)
Vitamin C
7mg
(8%)
Calcium
99mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 272
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 11mg | 4% |
| Sodium | 437mg | 18% |
| Potassium | 432mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 184IU | 4% |
| Vitamin C | 7mg | 8% |
| Calcium | 99mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.