Mediterranean Easy

Multigrain Flatbread with Roasted Tomatoes and Eggplant

Name: Multigrain Flatbread with Roasted Tomatoes and Eggplant
Prep time: PT10MINUTES
Cook time: PT33MINUTES
Total time: PT50MINUTES
Yield: 4 pieces
Cuisine: Mediterranean
Ingredients: 1 lb eggplant (cut into 1/2-inch pieces); 2 cups cherry tomatoes; 3 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 4 large multigrain flatbreads; 4 oz goat cheese (crumbled, optional); 1 tbsp fresh mint (chopped)

Roasted vegetables and fresh mint on a crisp multigrain base

vegetarianmediterraneanbakeddinnerlunchquick

— (0 ratings)

⏱️ 50 minutes 10 minutes prep · 33 minutes cook

🍽️ 4 pieces Makes

350 Calories

12g Protein

35g Carbs

18g Fat

Why This Recipe Works

Roasting eggplant and tomatoes together concentrates their natural sugars, creating a jammy topping for these crisp flatbreads. Fresh mint provides a necessary cooling contrast to the savory, earthy roasted vegetables.

Instructions

Adjust oven rack to the upper-middle position and heat oven to 450 degrees. On a rimmed baking sheet, toss the eggplant and tomatoes with oil, salt, and pepper until the vegetables are well coated. Spread into a single layer and roast until the eggplant is tender and the tomatoes are blistered, 20 to 25 minutes.

Arrange the flatbreads on a second baking sheet. Divide the roasted vegetables evenly among the flatbreads and top with goat cheese.

💡 Use a wide spatula to transfer the roasted vegetables to avoid crushing the blistered tomatoes.

Bake until the edges of the flatbread are deeply browned and crisp, 5 to 8 minutes.

Sprinkle the mint over the hot flatbreads and serve warm.