Tag Archives | eggplant

Eggplant & Prosciutto Flatbread

This pizza has been selected as one of our Great for the Grill recipes. When the weather is gorgeous, dust off that outdoor grill and make a flatbread pizza, alfresco, for your hungry party. There’s nothing better than a hint of woodsmoke on your melted cheese, and these flatbread pizzas cook even faster on the grill than they do in the oven. You don’t need a fancy pizza steel (but feel free to use one) for the flatbreads, just a spatula and tongs, tools you already have. It may be time to switch it up and eat pizza from the grill tonight!

Read how easy it is to grill your own healthier, gourmet flatbread pizza below the recipe.

Beautiful eggplant, how I love it! Such an intriguing vegetable, which comes in all shapes and sizes. I especially love the little ones, Indian eggplants, which are about as big as golf balls, and cute as buttons. Or the elusive solid white Fairy Tale eggplant. But for all my eggplant appreciation, I admit I’m still a bit stumped when it comes to cooking with them. It’s not that I don’t know how to cook an eggplant, it’s just that unless I have a specific recipe for them, I don’t usually just grab some, like I would grab a bag of spinach or a hunk of broccoli rabe, to have it on hand for an impromptu side dish.

No matter! If I’m going to be grilling, I will always buy an Italian eggplant to throw whole on the coals once dinner is finished cooking, so the eggplant can roast and get super soft smoky. By the time we walk the dogs one last time before bed, the eggplant is finished, collapsed on the grill, so I carefully wrap it up and store it in the refrigerator overnight. Then in the morning I make baba ganoush with tahini, lemon juice, garlic and olive oil to eat with spiced, baked flatbread chips. But that’s another post altogether!

This recipe calls for a large eggplant, sliced and grilled, then assembled on a flatbread with a couple thin but significant slices of prosciutto di Parma and mozzarella. A little basil too! Classic Italian pizza is coming your way. You’ll love how smoky and delicious this pizza tastes. One large eggplant goes a long way, so this recipe is perfect for company. Open a bottle or two of prosecco and mangia bene!

-Amy at Flatout

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Ratatouille Flatbread

Everyone has their own dietary tastes, and sharing house space with another person can sometimes make that a challenge. Not everyone likes and enjoys all foods equally, in other words, and by “all foods,” I mean vegetables. Maybe there’s someone like that in your household, too, and you can relate? A diet rich in fruits and vegetables is an important part of an overall healthy lifestyle. How can we eat more vegetables? One way is ratatouille, the vegetable world’s secret weapon. 

Nope, Ratatouille isn’t just a cute movie about a cartoon rodent, it’s a very old dish from southern France, a coarse vegetable stew traditionally made by peasants and farmers. Like all traditional dishes, there are many, many ways to cook it, but most recipes call for cooking the vegetables separately then blending them together later, so that each vegetable tastes unique.

Super fun to say, ratatouille is even more fun to eat. In the summer time, I like to grill slices of zucchini, eggplant, onion, peppers and tomatoes to char them up a bit before chopping them up and combining them into a beautiful vegetable mélange. However, I’ve found that roasting everything at a high temperature does much the same thing. Roasting caramelizes them, concentrating their flavors and making those vegetables richer for it. Even in the early months of spring, you can make this hearty vegetable flatbread; it’s low in calories and big in flavor, and can be made from the comfort of your own kitchen. And it’s so delightful, even sworn meat eaters may enjoy it.

Eggplants and zucchini tend to get slimy if they’re sautéed in the pan, so to avoid this, roasting in the oven is key. And the really nice thing about ratatouille is that it can be eaten hot or cold, so you can make this flatbread pizza and use any leftovers as a dip, omelet filling, or a meal on a bed of couscous later on, once your flatbread is long gone. It’s such a delicious way to eat your veggies. Topped with some salty, crumbly feta cheese is my personal favorite way to enjoy it, but maybe that’s because I’m a complete feta freak. 

Make some ratatouille today, slather it on a flatbread, crumble a little feta cheese over it, and watch your non-vegetable lover devour it. It’s that good! 

-Amy at Flatout

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