Pesto Eggplant Tomato Flatbread Recipe

So here’s the deal, I stumbled onto this flatbread idea and decided to go all in with grilled eggplant, tomatoes and pesto, and honestly, it’s become my new go-to comfort food.

Ingredients:
• 1 store-bought flatbread (or use your homemade dough) about 8 inches across
• 1 medium eggplant, sliced into 1/4 inch rounds
• 2 medium tomatoes, thinly sliced
• 3 tablespoons extra virgin olive oil (divided)
• Salt, to taste
• Black pepper, to taste
• 1/4 cup pesto (if you can make it at home with basil, garlic, pine nuts, parmesan cheese and olive oil, thats even better)
• 1/2 cup shredded mozzarella cheese (this is optional, but trust me, its super good)
• Fresh basil leaves for garnish (optional)

Instructions:
1. Preheat your oven to 400°F. If you are using homemade dough then roll it out until its about an 8 inch circle.
2. Brush both sides of your eggplant rounds with roughly 2 tablespoons of olive oil then season them with salt and black pepper.
3. Heat up a skillet or grill pan on medium-high heat and cook the eggplant slices for like 2-3 minutes on each side until you see some grill marks and they become nice and tender.
4. Place your flatbread on a baking sheet and drizzle about 1 tablespoon of olive oil over it, this helps keep it from getting too dry.
5. Smear the pesto evenly over the flatbread, make sure to leave a small border around the edges.
6. Lay on your grilled eggplant slices, then add your thin tomato slices and if you want mozzarella, sprinkle that on now.
7. Give the tomatoes a little extra pinch of salt and pepper if you feel like the flavor needs a boost.
8. Pop the flatbread in the oven for about 8-10 minutes until the crust gets a bit crispy and the mozzarella starts to melt.
9. Once it’s done, take it out, garnish with fresh basil if you have it, cut into slices and eat it while it’s warm.

Enjoy your creation and let me know if you end up tweaking it to suit your taste!

I love making my eggplant tomato flatbread using my favorite store bought flatbread. I think the thinly sliced eggplant and tomatoes drizzled with extra virgin olive oil, salt, pepper, and topped with basil pesto and mozzarella make a winning combo that delivers balanced flavors every time.

Ingredients

• Flatbread: A good source of carbs that holds all the flavors and makes the base yummy.
• Eggplant: Loaded with fibre and vitamins, giving the dish a slightly hearty vibe.
• Tomatoes: Juicy and tangy, they add a burst of vitamin C and fresh zest.
• Olive Oil: This extra virgin oil is full of healthy fats and gives rich, smooth flavor.
• Pesto: A blend of basil, garlic and pine nuts that brings protein, aroma and vibrant taste.
• Mozzarella: Provides a melty, gooey texture that makes the dish extra satisfying.

Ingredient Quantities

• 1 store-bought flatbread (about 8 inch diameter) or homemade dough
• 1 medium eggplant, sliced into 1/4 inch rounds
• 2 medium tomatoes, thinly sliced
• 3 tablespoons extra virgin olive oil, divided
• Salt, to taste
• Black pepper, to taste
• 1/4 cup pesto (preferably homemade with basil, garlic, pine nuts, parmesan cheese and olive oil)
• 1/2 cup shredded mozzarella cheese (optional but really good)
• Fresh basil leaves, for garnish (optional)

How to Make this

1. Preheat your oven to 400°F and if your flatbread is homemade, roll it out to about an 8 inch diameter.

2. Brush both sides of your eggplant rounds with about 2 tablespoons of extra virgin olive oil and season them with salt and black pepper too.

3. Heat a skillet or grill pan over medium-high heat and cook the eggplant slices for 2-3 minutes per side until they get some nice grill marks and become tender.

4. Place the flatbread onto a baking sheet and drizzle a little olive oil (about 1 tablespoon) over it to keep it from drying out.

5. Spread the pesto evenly over the flatbread leaving a small border around the edges.

6. Layer on your grilled eggplant slices followed by the thinly sliced tomatoes; if you are using mozzarella cheese, sprinkle it on now.

7. Season the tomatoes with a light sprinkle of salt and pepper if you need to boost the flavor.

8. Bake the flatbread in the oven for about 8-10 minutes or until the flatbread is slightly crispy and the mozzarella has melted.

9. Once baked, remove from the oven and garnish with fresh basil leaves if using, then cut it into slices and enjoy while its warm!

Equipment Needed

1. Oven (set to 400°F)
2. Rolling pin (if making your own flatbread)
3. Basting brush (for applying olive oil)
4. Skillet or grill pan (for cooking eggplant)
5. Baking sheet (for the flatbread in the oven)
6. Knife (for slicing eggplant and tomatoes)
7. Cutting board (for safe chopping)

FAQ

• Q: Can I use another type of bread instead of store-bought flatbread?
  
  A: Yup, you can use homemade dough or even a pizza crust if you dont have flatbread on hand. Flatbread just gives that great texture.
• Q: Can I skip cooking the eggplant slices?
  
  A: It’s best to cook them a bit in a skillet or grill so they soften up; raw eggplant might come off too bitter and tough.
• Q: What do I do if I dont have pesto?
  
  A: You can either whip up a quick homemade version with basil, garlic, pine nuts, parmesan and olive oil or use a quality store-bought one. Either way works!
• Q: Is mozzarella cheese really necessary?
  
  A: Not at all. Mozzarella is great and adds a gooey texture but its totally up to you. If you want a lighter recipe or a dairy free version, feel free to leave it out.
• Q: What oven temperature should I use for this flatbread?
  
  A: Preheat your oven to 400°F (200°C) before baking your assembled flatbread for about 10-15 minutes, so everything gets nicely warmed up and the cheese melts.

Pesto Eggplant Tomato Flatbread Recipe Substitutions and Variations

• For the store-bought flatbread, you could try using naan or pita bread if you wanna mix things up.
• If eggplant ain’t your favorite, you can also use zucchini sliced similarly.
• If you dont have traditional pesto, you can blend spinach with garlic, nuts, and cheese as a substitute.
• Can’t find extra virgin olive oil? Avocado oil works good in a pinch.
• If melted mozzarella is a problem or too pricey, provolone or even parmesan tossed on top will do just fine.

Pro Tips

1. Make sure your eggplant rounds are evenly sliced (about 1/4 inch thick) so each piece cooks properly. I found that if the slices arent uniform you end up with some burnt parts and others that are too raw.

2. When heating up your pan, get it really hot before you add the eggplant. This gives you those nice grill marks and keeps the eggplant from sticking…plus it adds a bit of smoky flavor thats really awesome.

3. Try to use a good quality pesto, homemade if you can. It really makes a difference in flavor compared to the jarred ones. And if you like, drizzle a little extra olive oil over the flatbread before baking to avoid it drying out.

4. If you are using mozzarella, don’t pile too much on. A light sprinkle is enough to get that melty, gooey texture without overpowering the other flavors. Also, a little extra salt on the tomatoes can bring them to life!