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Mini Eggplant Ricotta Flatbreads are a delightful addition to any gathering or weeknight dinner, offering a perfect blend of flavor and nutrition. This dish features tender slices of eggplant, creamy ricotta cheese, and fresh herbs, all brought together on a crispy flatbread base. Whether you’re entertaining guests or simply looking for a quick and healthy meal option, these flatbreads are sure to impress.

Mini Eggplant Ricotta Flatbreads

Enjoy the deliciousness of Mini Eggplant Ricotta Flatbreads, a perfect blend of flavor and nutrition for any occasion. This recipe features roasted eggplant, creamy ricotta, and fresh herbs on a crispy flatbread, making it an ideal choice for gatherings or weeknight dinners. With wholesome ingredients and easy preparation, you can indulge in a satisfying meal that's vegetarian-friendly and packed with nutrients. Elevate your dining experience with this delightful dish!
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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

1 tablespoon fresh basil, chopped

1 tablespoon fresh parsley, 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). Slice the eggplants into 1/2-inch thick rounds. Lay them on a baking sheet lined with parchment paper, then brush both sides with olive oil and sprinkle with salt, pepper, garlic powder, oregano, and red pepper flakes.

    Roast the eggplants: Roast the eggplants in the preheated oven for about 25-30 minutes, flipping halfway through, until they are tender and golden brown.

      Make the ricotta mixture: While the eggplants are roasting, stir the ricotta cheese in a medium bowl. Add the lemon zest, chopped basil, chopped parsley, and a pinch of salt and pepper. Mix well until combined.

        Assemble the flatbreads: Once the eggplants are done roasting, remove them from the oven. Preheat a separate pan or griddle over medium heat. Place a flatbread on the pan and spread a generous layer of the ricotta mixture on top.

          Layer with eggplant and cheese: Add several slices of roasted eggplant on top of the ricotta, and then sprinkle a handful of shredded mozzarella cheese over everything.

            Cook the flatbreads: Cook each flatbread for about 3-4 minutes on one side until the cheese is melted and bubbly. Carefully flip and cook for an additional 2-3 minutes to crisp the bottom.

              Finish and serve: Once done, remove the flatbreads from the pan, drizzle with balsamic glaze if using, slice into wedges, and serve warm.

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