Mini Eggplant Ricotta Flatbreads

Discover the delicious world of Mini Eggplant Ricotta Flatbreads, a perfect blend of roasted eggplant and creamy ricotta that will tantalize your taste buds. Ideal as an appetizer or light main course, these mini flatbreads are not just visually appealing but also packed with nutrition. With fresh ingredients like cherry tomatoes and basil, plus easy preparation, this recipe is sure to impress at any gathering. Dive into this culinary delight and elevate your vegetarian cooking!

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Ingredients

1 large eggplant, sliced into 1/4 inch rounds

1 tablespoon olive oil

Salt and pepper, to taste

1 teaspoon dried oregano

1 teaspoon garlic powder

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1/4 cup fresh basil leaves, finely chopped

1 tablespoon fresh lemon juice

4 flatbreads (pita or naan)

1 cup cherry tomatoes, halved

Balsamic glaze, for drizzling

Additional fresh basil, for garnish

Instructions

Preheat and Prepare: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.

Season the Eggplant: Arrange the sliced eggplant on the prepared baking sheet in a single layer. Drizzle the olive oil over the slices, and then sprinkle with salt, black pepper, dried oregano, and garlic powder. Toss them gently to ensure each slice is evenly coated with the seasoning.

Roast Eggplant: Place the baking sheet in the preheated oven and roast the eggplant for about 20 minutes. Be sure to flip the slices halfway through to promote even cooking. The eggplant should be golden and tender when finished. Remove from the oven and let cool slightly.

Mix the Ricotta Filling: In a medium mixing bowl, combine the ricotta cheese, grated Parmesan cheese, chopped basil, and fresh lemon juice. Season the mixture with salt and pepper to taste. Stir until the mixture is creamy and well blended.

Assemble Flatbreads: Take each flatbread and spread a generous layer of the ricotta mixture over the surface. Top with the roasted eggplant slices and halved cherry tomatoes, making sure to distribute them evenly across the flatbreads.

Bake Flatbreads: Place the assembled flatbreads back in the oven and bake for an additional 10-15 minutes. You're looking for the edges to become crispy and the ricotta to achieve a light golden hue.

Garnish and Serve: Once baked, remove the flatbreads from the oven. Drizzle with balsamic glaze and scatter extra fresh basil on top for a burst of flavor. Slice into wedges and serve warm for a delightful appetizer or main dish.