Eggplant and Herb Flatbread

Eggplant and Herb Flatbread

Ingredients

For the Tahini Eggplant Dip
• 2 lbs eggplants
• 6 cloves garlic
• ¼ teaspoon ground cumin
• ¼ teaspoon paprika
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• ¼ cup tahini
• Kosher salt to taste
  
  
For the Flatbread
• 1/2 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 black pepper to taste
• Olive oil
• ½ cup feta, crumbled
  

Instructions

1. 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. Place the eggplant into a bowl and cover with plastic wrap. Set aside to cool for 45 minutes.
2. Peel the eggplants and chop the insides, discarding the skin and add to a clean large bowl.
3. Finely mince the garlic, adding a few pinches of salt as you mince to combine. Add to the eggplant. Add the cumin, paprika, olive oil and lemon juice to the eggplant and stir to combine. Add the tahini, stir to combine. Taste and adjust salt and lemon juice as needed.
4. Preheat oven to 450 degrees F.
5. On a lightly floured surface roll the dough thin into a rectangle about the size of a sheet pan. Transfer to an oiled baking sheet, drizzle with olive oil. Bake 8-12 mins till golden. Remove from oven and slather with the eggplant mixture.
6. In a small bowl combine the scallions, mint, parsley and basil and toss with lemon juice, salt and pepper. Drizzle with olive oil and toss. Add the herb mixture over the eggplant layer and finish with the feta. Serve immediately.