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Mini Eggplant Ricotta Flatbreads are a culinary gem that combines the rich, earthy flavors of eggplant with the creamy goodness of ricotta cheese, all atop a warm, soft flatbread. This dish is not only a treat for the taste buds but also serves as a healthy option for appetizers or light meals, making it perfect for gatherings or a cozy night in. The beauty of these flatbreads lies in their versatility; you can serve them as a main dish, a side, or even as part of a larger spread at a dinner party.

Mini Eggplant Ricotta Flatbreads

Discover the deliciousness of Mini Eggplant Ricotta Flatbreads, the perfect appetizer for any gathering or cozy night at home. This delightful dish features tender roasted eggplant combined with creamy ricotta on warm flatbread, offering a healthy and flavorful option. Easy to prepare and customizable, these flatbreads can serve as a main dish, side, or part of a larger spread. Enjoy the rich flavors, nutritional benefits, and versatility that makes this dish a favorite for any occasion.
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Ingredients
  

2 medium-sized eggplants

1 tablespoon olive oil

Salt and pepper to taste

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon red pepper flakes (optional)

1 cup ricotta cheese

1 teaspoon lemon zest (grated)

1 tablespoon fresh basil, finely chopped

1 tablespoon fresh parsley, finely chopped

4 flatbreads or pita breads

1 cup shredded mozzarella cheese

Balsamic glaze for drizzling (optional)

Instructions
 

Prepare the Eggplants: Preheat your oven to 400°F (200°C). While the oven heats, slice the eggplants into rounds about 1/2 inch thick. Arrange these slices on a parchment-lined baking sheet. Brush both sides of the eggplant slices with olive oil and season generously with salt, freshly cracked pepper, garlic powder, dried oregano, and red pepper flakes (if using).

    Roast the Eggplants: Place the baking sheet in the preheated oven and roast the eggplants for 25-30 minutes. Be sure to flip the slices halfway through cooking to ensure they become tender and golden brown on both sides.

      Make the Ricotta Mixture: As the eggplants roast, prepare the ricotta mixture. In a medium mixing bowl, combine the ricotta cheese with grated lemon zest, chopped basil, chopped parsley, and a pinch of salt and pepper. Stir well until all ingredients are evenly mixed.

        Assemble the Flatbreads: After the eggplants are done roasting, remove them from the oven and set aside. Heat a large skillet or griddle over medium heat. Take one flatbread and spread a generous layer of the ricotta mixture over the top.

          Layer with Eggplant and Cheese: Position several slices of the roasted eggplant atop the ricotta, then sprinkle a handful of shredded mozzarella cheese across the whole flatbread.

            Cook the Flatbreads: Place the assembled flatbread in the heated skillet. Cook for approximately 3-4 minutes on one side, or until the cheese is melted and bubbly. Carefully flip the flatbread and continue cooking for another 2-3 minutes until the bottom is crispy and golden.

              Finish and Serve: Once cooked, remove the flatbreads from the pan. Drizzle with balsamic glaze for an extra layer of flavor, if desired. Slice into wedges and serve warm for a delightful appetizer or light meal.

                Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings

                  Presentation Tips: Serve flatbreads on a large wooden board or cutting platter. Garnish with additional fresh herbs for color and freshness, alongside a small bowl of balsamic glaze for dipping. Enjoy!