Name: Baba Ghanoush Flatbreads
Prep time: 30 min
Total time: 1 h
Ingredients: Cornmeal; 1 recipe Homemade Oil-Free Pizza Dough; ½ cup matchstick-cut cucumber; ½ cup matchstick-cut carrot; ¼ cup matchstick-cut radishes; 2 tablespoons white wine vinegar; ½ teaspoon pure cane sugar; ⅛ teaspoon sea salt; 1 small eggplant (12 oz.); 1 tablespoon tahini; ½ teaspoon lemon zest; 1 tablespoon lemon juice; 1 cup chopped fresh parsley; 1 small clove garlic, minced; 1 cup no-salt-added canned chickpeas, rinsed and drained; Crushed red pepper flakes

Prep-time: 30 minutes / Ready In: 1 hour
Makes 4 flatbreads
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Baba ghanoush, made with tahini, blended eggplant, and mashed chickpeas, can serve as a delicious, creamy sauce for flatbreads. Quick-pickled veggies add color, crunch, and tang. Be sure to drain off any excess liquid before adding the pickles.

By Shelli McConnell, Dec 17, 2019

Ingredients

Cornmeal
1 recipe Homemade Oil-Free Pizza Dough
½ cup matchstick-cut cucumber
½ cup matchstick-cut carrot
¼ cup matchstick-cut radishes
2 tablespoons white wine vinegar
½ teaspoon pure cane sugar
⅛ teaspoon sea salt
1 small eggplant (12 oz.)
1 tablespoon tahini
½ teaspoon lemon zest
1 tablespoon lemon juice
1 cup chopped fresh parsley
1 small clove garlic, minced
1 cup no-salt-added canned chickpeas, rinsed and drained
Crushed red pepper flakes

Instructions

Preheat oven to 400°F. Lightly sprinkle a large baking sheet with cornmeal.
Divide dough into four portions. On a lightly floured surface, roll portions into 7- to 8-inch circles or 10×5-inch ovals. Transfer flatbreads to prepared pan. Bake 10 to 13 minutes or until lightly browned and set (flatbreads may puff). Let cool.
Preheat oven to 425°F. For quick pickles, in a small bowl combine the next six ingredients (through salt). Cover and chill until ready to use.
Meanwhile, line a large baking sheet with foil. Prick eggplant with a fork. Place on prepared pan. Roast 30 minutes or until very soft and skin is charred. Cool until easy to handle.
Cut eggplant in half; scoop out flesh and place in a food processor. Discard skin. Add the next five ingredients (through garlic); cover and pulse until nearly smooth. In a small bowl coarsely mash the chickpeas. Stir in eggplant mixture. Season with additional salt to taste.
Spread eggplant mixture on flatbreads. Top with quick pickles. Sprinkle with crushed red pepper and additional parsley.

tags:

Pizza

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9 Comments

Comments (9)

(4.33 from 9 votes)

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JA1 month ago

Delicious. I didn’t have nearly enough parsley and I added tomatoes, roasted bell peppers, and olives for toppings. The pickled vegetables made the dish.

AZ2 years ago

All I could taste was the parsley. I looked at other recipes and found the most parsley that was used was 1 tbsp. I tried adding more garlic and lemon to balance it out, but it didn’t work. I think next time, I’ll leave out the parsley and just use a little bit for garnish.

Annick Boily2 years ago

Delicious!

Beth2 years ago

Hi. I just mixed up the quick pickles in preparation for trying this recipe tonight. Add the 2 tablespoons white vinegar, 1/2 teaspoon sugar and 18 salt. Mix. Let sit and drain off any excess liquid before using.

Pete2 years ago

Some how I’m missing the part of the recipe where it instructs on making the quick pickled veggies? The Eggplant was very good.

Maggie Landes2 years ago

It’s in step 3! For quick pickles, in a small bowl combine the next six ingredients (through salt). Cover and chill until ready to

Enjoy!!

Suzy Moyd2 years ago

Delicious! The parsley and lemon make the dip so fresh tasting and the pickle relish topping added color and zest. Delicious!

Rosemary Birkholz2 years ago

Very tasty! Not difficult to make. I like the flatbread, but I really loved the baba ghanoush and will use it as a dip and a salad dressing. The quick pickled veg also add a nice touch.

I think non-WFPB folks will love it, too.

Natalia D2 years ago

Very easy to make, delicious!

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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