I truly love flatbreads. I enjoy experimenting with flavors, spices, sauces and toppings, as well as breads and doughs. One of my favorite ways to make a flatbread is by using thin crust pizza dough, adding lots of thinly sliced onion, thyme, red pepper flakes and parmesan cheese. The onions caramelize just right and the spiciness of the red pepper adds tons of flavor. I really love it. On Friday after work I stopped at my favorite farmers market to pick up some fresh produce. Do you ever buy produce just because it looks pretty? Well I do. I got these beautiful baby eggplants just caused they looked very pretty. I thought I can figure what to make out of them when the time was right. Two nights ago I was craving flatbread again and my beautiful baby eggplants seemed like the right choice. I remembered reading a flatbread recipe that called for zucchini and arugula pesto, so I made an eggplant and basil pesto flatbread with goat cheese. For my base I used the naan bread i’ve been meaning to use for a little while. I am very happy with the way this flatbread turned out because it was simply fantastic. The garlicky pesto, the crispy eggplant and the toasted goat cheese, oh yeah baby……
Start by making simple basil pesto.
Top Naan Bread with basil pesto, sliced baby eggplant and goat cheese.
Bake at 375 degrees for about 15-20 minutes.
Eggplant & Goat Cheese Flatbread
- 1 naan bread
- fresh basil pesto
- 2 baby eggplants, sliced into 1/4 inch slices
- 2 oz goat cheese, crumbled
- red pepper flakes, to taste
- 1. Add basil pesto to naan bread.
- 2. Top with eggplants and goat cheese.
- 3. Bake at 375 degrees for about 15-20 min.
- 4. Sprinkle with red pepper flakes and enjoy.