Looking for a new way to use the beautiful eggplant varieties found at your local farmers market? Think flatbread!
I am always captivated by the wide varieties and bold colors that eggplant can be found in at my local farmers markets. I have had so many conversations with people saying “I didn’t even know eggplant could look like this!” Now that local markets are becoming more and more popular and accessible, you can take advantage and expand your horizons to new versions of your favorite produce that the supermarkets don’t carry. This website is all about eggplant! Check it out to learn more about yours! If you are in the San Antonio/Austin areas, make sure to check out Johnson’s Backyard Garden, which is where I got these pretties from!
The only thing about eggplant is that it looses those vibrant colors when it is cooked. I still couldn’t bear to hide these beauties in a sauce or dip, or cover them completely and fry them.
So I decided to make a flatbread. Even though the colors are dulled, you can still see some colors and the different sizes and shapes. By fanning them out on the crust, you can get quite inventive with the design to add some POP to your presentation. 🙂 I also used store bought naan bread, so this pizza was a since to throw together for a weeknight meal!
Roasted Eggplant Flatbread
1 package of store bought naan bread, usually contains 2 “flatbreads”
3-4 eggplant varieties, thinly slice to about 1/4 inch
1/2 cup of pesto
1 ball of fresh mozzarella, thinly sliced
2 tbls olive oil
salt & pepper
Preheat oven to 400 degrees.
Begin by laying out your eggplant slices, and lightly salting them. This will pull out some of the moisture so they don’t become mush in the oven. Allow them to sit for 5 minutes. Pat dry with a paper towel.
Arrange eggplant on a baking sheet. I used a wire baking rack as well to ensure they wouldn’t stick to the pan, but if you don’t have one you can use parchment paper.
Roast the eggplant for 10 minutes.
While the eggplant is cooking, brush the naan bread with olive oil. Then spread a light, even layer of pest on each flatbread. Then arrange mozzarella slices on top.
When eggplant is done roasting, allow to cool until you can handle it easily. Arrange eggplant and any other toppings you want to add on the pizza.
Return pizza to oven and cook for anther 10 minutes.
Sprinkle with fresh parmesan and basil.
***My additional toppings were: sun-dried tomatoes, caramelized onions, & bacon.