Eggplant Flatbreads Recipes

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.

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

Steps:

• Set the whole, unpeeled eggplant directly over a bed of hot coals, over the open flame of a gas burner at full blast or under the broiler. With a paring knife or skewer, poke a few holes into the eggplant to allow steam to escape. Let the skin of the eggplant blacken and blister, turning the eggplant continuously until it is soft, collapsed and completely charred, about 15 to 20 minutes.
• Set the cooked eggplant on a chopping board, and, when cool enough to handle, cut in half from top to bottom. Let cool to room temperature (about 15 minutes), then scoop out flesh with a spoon, discarding any large seed pockets. Tear or roughly chop eggplant flesh and put in a medium bowl.
• Add 2 tablespoons olive oil, 2 tablespoons lemon juice, tahini, garlic, yogurt, cumin, cayenne, cinnamon, and salt and pepper. Beat mixture with a fork, leaving it somewhat rough. Set aside to let flavors meld at room temperature, then taste and adjust seasoning. Transfer to a serving dish.
• Put diced onion in a medium bowl and season with salt and pepper. Add pomegranate molasses, sumac and 1 teaspoon lemon juice. Stir in 2 tablespoons olive oil.
• Add chopped tomatoes and fold into onion mixture, sprinkling with a bit more salt, if necessary. Transfer to a serving dish and top with walnuts.
• Spread eggplant mixture on pieces of warm lavash or pita, keeping the edges clear, and arrange on a platter. Spoon some of the tomato mixture onto each piece. Sprinkle dill, parsley and mint liberally over it all.

Steps:

• Combine coriander, cumin, and fenugreek seeds in a small, heavy skillet (such as cast iron) over medium heat. Cook, swirling, until fragrant, 3 to 5 minutes. Transfer to a plate and let cool completely, then crush in a large mortar and pestle (or grind in a spice grinder).
• Combine 2 cups cold water with 1 teaspoon salt in a bowl. Wash eggplant, cut off stem, and cut into 1/2-inch pieces; you should have about 2 1/2 cups. Add to bowl (this prevents discoloration and mellows the inherent bitterness).
• Heat 1/4 cup oil in a large straight-sided skillet over high until very hot. Drain eggplant and pat dry; add to skillet, reduce heat, and cook, stirring occasionally, until turning translucent at edges, 3 to 4 minutes. Add onion and garlic; stir for a few seconds, then stir in tomatoes, green chiles, turmeric, 1 teaspoon salt, and a splash of water.
• Cover and cook, stirring occasionally, until eggplant is soft, 8 to 10 minutes, adding more water if eggplant is sticking. Remove from heat; let cool completely. Transfer mixture to mortar and pestle with tamarind paste, cilantro, sugar, and ground toasted spices; pound coarsely to combine. (Or pulse in a food processor a few times.)
• Heat remaining 1 teaspoon oil in a small, heavy skillet (such as cast iron) over high until very hot. Add mustard seeds. When they sputter, add dried red chiles and curry leaves; cook, swirling, a few seconds. Pour over chutney.