Go Back
Mini Eggplant Ricotta Flatbreads are a delightful and versatile dish that showcases a harmonious blend of roasted eggplant, creamy ricotta cheese, and warm flatbread. This recipe is not only a feast for the senses but also an excellent option for quick weeknight dinners or elegant gatherings with friends and family. The combination of flavors and textures in this dish makes it a standout choice for anyone looking to explore the richness of Mediterranean cuisine.

Mini Eggplant Ricotta Flatbreads

Discover the joy of creating Mini Eggplant Ricotta Flatbreads, a delicious blend of roasted eggplant and creamy ricotta layered on warm flatbreads. Perfect for weeknight meals or elegant gatherings, this recipe highlights the qualities of fresh veggies like eggplant and sweet cherry tomatoes, complemented by aromatic basil and rich cheeses. Easy to customize, these flatbreads are both nutritious and flavorful, making them an impressive addition to any menu. Enjoy a taste of Mediterranean cuisine with every bite!
Print Recipe Pin Recipe

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, chopped

1 tablespoon lemon juice

4 flatbreads (pita or naan)

1 cup cherry tomatoes, halved

Balsamic glaze, for drizzling

Extra fresh basil, for garnish

Instructions
 

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

    Season the Eggplant: Place the sliced eggplant on the prepared baking sheet. Drizzle with olive oil, and sprinkle with salt, pepper, dried oregano, and garlic powder. Toss to coat evenly.

      Roast Eggplant: Roast the eggplant in the preheated oven for about 20 minutes, flipping halfway through, until golden and tender. Remove from the oven and let cool slightly.

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

          Assemble Flatbreads: On each flatbread, spread a generous layer of the ricotta mixture. Top with roasted eggplant slices and halved cherry tomatoes, distributing evenly.

            Bake Flatbreads: Return the assembled flatbreads to the oven and bake for an additional 10-15 minutes, or until the edges are crispy and the ricotta is slightly golden.

              Garnish and Serve: Remove from the oven, drizzle with balsamic glaze, and sprinkle with extra fresh basil. Slice into wedges and serve warm.

                Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings