Best Eggplant Flatbread Pizzas Recipes
EGGPLANT FLATBREAD PIZZAS
I'm now a professional chef, but I loved making this recipe for the family on Friday nights as a home cook. We like to shake pizza up with unique, fresh toppings. -Christine Wendland, Browns Mills, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute eggplant and onion with salt and pepper until eggplant begins to soften, 4-5 minutes. Stir in garlic; remove from heat., Place naan on a baking sheet. Spread with ricotta cheese; sprinkle with oregano. Spread with tomato sauce. Top with eggplant mixture and whole basil leaves. Sprinkle with mozzarella and Parmesan cheeses; drizzle with remaining oil., Bake until crust is golden brown and cheese is melted, 12-15 minutes. If desired, top with sliced basil.
Nutrition Facts : Calories 340 calories, Fat 21g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 996mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.
EGGPLANT & FETA FLAT BREAD PIZZA
This comes from Country Living and is a nice change from your regular pizzas that have a ton of sauce and it is super easy to make. The eggplant makes the flatbread nice and moist and the feta cheese adds some nice flavour. I usually make this when my boyfriend wants pizza on a vegetarian night. You can also make this on the stove top but it is better when grilled as the recipe calls for. I usually serve it with salad, either Greek or Caesar.
Provided by cyaos
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat grill to medium high heat and heat oven to 400 degrees.
- Combine eggplant, 1/2 cup oil, cumin seeds and salt in a large bowl and toss to combine.
- Grill eggplant until just cooked through - about 8 minutes. Remove from grill and set aside.
- Brush both sides of flat bread with remaining oil. Grill flat bread for five minutes.
- Turn the bread over, top with eggplant, olives, cheese and pepper and grill for 5 more minutes. Transfer pizzas to baking pan, bake for approximately 8 minutes and serve immediately.
Nutrition Facts : Calories 333.5, Fat 30.4, SaturatedFat 8.7, Cholesterol 33.4, Sodium 714.6, Carbohydrate 11, Fiber 5.4, Sugar 4.8, Protein 7
CHICKEN & EGGPLANT FLATBREAD PIZZA
I created this one night for dinner during a low cal low fat diet.... I never dreamed it would turn out this GOOD! Mmmmm!!!
Provided by Chef Emolee 1435538
Categories Chicken Breast
Time 38m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Grill or panfry chicken 'till done, adding curry powder & lemon juice.
- Slice Eggplant in strips or squares, however you prefer.
- Lightly greese cookie sheet & layer eggplant on, season lightly with salt.
- Bake eggplant at 450 in oven for 10 mins, turning 1/2 way through so golden brown & soft on each side -- feel free to let cool while preparing the rest!
- When chicken is done & cooled pull or cut into strips or chunks.
- Preheat oven as directed for pizza crust.
- Lightly drizzel olive oil all over crust.
- Spoon & spread pizza sauce (I like very light sauce).
- Add minced garlic all over crust.
- Top with chicken pieces, roasted eggplant, & onions.
- Sprinkle on mozzerella & feta cheese (I also like light cheese).
- Bake in oven according to crust directions
- Tis pizza was soooo good would be great meatless too!
- Remember to enjoy a good beverage while cooking!
Nutrition Facts : Calories 261.2, Fat 12.8, SaturatedFat 5.2, Cholesterol 70.3, Sodium 517.4, Carbohydrate 11, Fiber 0.8, Sugar 6.1, Protein 24.8
EGGPLANT MARINARA FLATBREAD
Provided by Bon Appétit Test Kitchen
Categories Bread Cheese Tomato Appetizer Vegetarian Quick & Easy High Fiber Mozzarella Eggplant Party Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 appetizer servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Heat 2 tablespoons oil in large skillet over medium-high heat. Sprinkle eggplant with salt and pepper. Place in skillet. Cover. Cook until tender, turning, 10 minutes. Transfer to plate. Brush cut side of bottom half of bread with rest of oil. Cook in skillet, cut side down, until golden, 1 minute.
- Place bread, cut side up, on baking sheet. Spread with 3/4 cup sauce. Crumble goat cheese over; sprinkle with chopped basil. Top with eggplant. Mound mozzarella on eggplant; spoon remaining sauce over.
- Bake bread until topping is hot and crust is crisp, about 12 minutes. Cut into 6 pieces. Garnish with basil leaves
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