Name: Roasted Eggplant Flatbread with Mozzarella, Basil & Lemony Arugula
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby arugula; 3 eggplants; 6 flatbreads or naan; 1 small pkg fresh basil; 1 ½ lemons; ¾ (227 g) block mozzarella cheese; 1 ½ (213 ml) cans tomato sauce; black pepper; crushed red pepper; Dijon mustard; extra virgin olive oil; garlic powder; honey; Italian seasoning; onion powder; oregano, dried; salt

Roasted Eggplant Flatbread with Mozzarella, Basil & Lemony ArugulaRoasted Eggplant Flatbread with Mozzarella, Basil & Lemony Arugula — a 45-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby arugula

3 eggplants

6 flatbreads or naan

1 small pkg fresh basil

1 ½ lemons

¾ (227 g) block mozzarella cheese

1 ½ (213 ml) cans tomato sauce

black pepper

crushed red pepper

Dijon mustard

extra virgin olive oil

garlic powder

honey

Italian seasoning

onion powder

oregano, dried

salt

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Trim and cut eggplants into ¾-inch cubes; transfer to a large baking sheet pan. Drizzle with oil and season with spices; toss to coat, then spread out in a single layer.

Place baking sheet in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until eggplant is soft and browned, about 25 minutes. Remove from oven.

Meanwhile, divide flatbreads between two additional baking sheets. Place in the oven and bake, flipping halfway through, until slightly crispy, 8-10 minutes. Remove from oven and set aside.

While the flatbreads are toasting, juice lemons into a large bowl. Add oil, Dijon, honey, salt, and pepper; whisk to combine the dressing and set aside.

Place tomato sauce and spices in a small bowl; whisk to combine and set aside.

Coarsely grate mozzarella.

When the eggplant is done, prepare the flatbreads. Spread tomato sauce over each flatbread; top with mozzarella and eggplant.

Return flatbreads to the oven and bake until warmed through and cheese is melted, 5-7 minutes. Remove from oven.

Meanwhile, add arugula to the bowl with the dressing and toss to coat.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.

Slice flatbreads, divide between plates, and sprinkle with basil. Serve with lemony arugula on the side and enjoy!

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