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Home / Eggplant and Herb Flatbread

Eggplant and Herb Flatbread

I'm REALLY into eggplant at the moment. Afterward dinner last dark at Zahav, I don't retrieve that's going to change anytime soon. Then Eggplant and Herb Flatbread is happening today to gloat!

Eggplant and Herb Flatbread from www.whatsgabycooking.com (@whatsgabycookin)

Yesterday after my cookbook signing in Philly, I wandered over to Zahav which was easily ane of the best meals I've had all yr. It was picture perfect. I tin can't stop thinking about information technology! They had the nearly incredible eggplant salad to showtime the night and I was hooked. I'k counting down the days until I tin plan a trip to Israel and eat my way through the country.

And in the meantime, I'll but bring the flavors of Israel to me! This Eggplant and Herb Flatbread is LEGIT! It makes for an fantabulous dinner, a perfect titbit, easy lunch or snack. Basically any time of the day. In that location's an incredible eggplant dip that gets slathered on top (side annotation – I go along any extra in the fridge to eat with crudite!) and then topped with all sorts of herbs, crumbled feta and salt/pepper. If you lot wanted to add together some pomegranate seeds, I wouldn't exist mad! It'due south going to be making an appearance on my table all summer long because it's light and refreshing and totally unexpected! Savour!

Eggplant and Herb Flatbread

For the Tahini Eggplant Dip

  • 2 lbs eggplants
  • 6 cloves garlic
  • ¼ teaspoon ground cumin
  • ¼ teaspoon paprika
  • ii tablespoons olive oil
  • ane tablespoon lemon juice
  • ¼ loving cup tahini
  • Kosher common salt to taste

For the Flatbread

  • ane/two pound pizza dough
  • 1 bunch scallions sliced on a hard angle
  • 1 large handful of mint parsley and basil leaves
  • 1 tablespoon lemon juice
  • Kosher salt and freshly cracked blackness pepper to gustatory modality
  • Olive oil
  • ½ cup feta crumbled

  • Prick the eggplant all over with a fork. Roast them under the broiled until all sides of the skin are blackened and they are soft. Identify the eggplant into a bowl and cover with plastic wrap. Fix aside to cool for 45 minutes.

  • Peel the eggplants and chop the insides, discarding the pare and add to a clean large bowl.

  • Finely mince the garlic, adding a few pinches of salt equally you lot mince to combine. Add to the eggplant. Add the cumin, paprika, olive oil and lemon juice to the eggplant and stir to combine. Add together the tahini, stir to combine. Gustation and adjust common salt and lemon juice as needed.

  • Preheat oven to 450 degrees F.

  • On a lightly floured surface scroll the dough thin into a rectangle about the size of a sheet pan. Transfer to an oiled baking sheet, drizzle with olive oil. Broil 8-12 mins till golden. Remove from oven and slather with the eggplant mixture.

  • In a small basin combine the scallions, mint, parsley and basil and toss with lemon juice, common salt and pepper. Drizzle with olive oil and toss. Add the herb mixture over the eggplant layer and cease with the feta. Serve immediately.

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Source: https://whatsgabycooking.com/eggplant-and-herb-flatbread/