Savory Eggplant Ricotta Flatbreads
These flatbreads feature roasted caramelized eggplant, creamy herbed ricotta, and toppings like tomatoes, basil, and olive oil on warm flatbread or naan.
They’re Mediterranean, light, flavorful, and beautifully textured—crispy, creamy, savory, and fresh all in one bite.
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 2–3 flatbreads
Ingredients
For the Roasted Eggplant
1 medium eggplant, diced into cubes
2 tbsp olive oil
½ tsp garlic powder
½ tsp dried oregano
¼ tsp paprika
Salt & pepper, to taste
For the Ricotta Mixture
1 cup ricotta cheese
1 tbsp olive oil
1 clove garlic, minced (or ¼ tsp garlic powder)
1 tbsp lemon juice
2 tbsp fresh basil or parsley, finely chopped
Salt & pepper, to taste
For Assembling
2–3 flatbreads/naan or pita
6–8 cherry tomatoes, halved
Fresh basil leaves
Olive oil, for drizzling
Optional: balsamic glaze, chili flakes, or toasted pine nuts
Instructions
1. Roast the Eggplant
Preheat oven to 220°C / 425°F.
Toss eggplant cubes with olive oil, garlic powder, oregano, paprika, salt, and pepper.
Spread on a baking sheet and roast for 20–25 minutes, tossing halfway, until golden and soft.
2. Prepare the Ricotta
Mix in a bowl:
Ricotta
Olive oil
Lemon juice
Garlic
Fresh herbs
Salt & pepper
Whip until smooth and creamy.
3. Warm the Flatbreads
Warm flatbreads in the oven for 3–4 minutes or on a pan for 1 minute per side.
4. Assemble the Flatbreads
Spread a thick layer of herbed ricotta over each warm flatbread.
Top with roasted eggplant, scattering evenly.
Add cherry tomatoes and fresh basil.
Drizzle with olive oil and optional balsamic glaze.
Add chili flakes or toasted pine nuts if desired.
5. Serve
Slice and serve warm as a meal or appetizer.
Serving Suggestions
With a leafy green salad
With Mediterranean lentil soup
With roasted peppers or grilled zucchini
As part of a mezze platter
Tips
Salt eggplant for 10 minutes before roasting to reduce bitterness (optional).
For extra crispiness, broil flatbreads for 1–2 minutes after assembling.
Add caramelized onions for more sweetness.
Use whipped feta instead of ricotta for a tangier version.
Frequently Asked Questions
Q: Can I use store-bought flatbread?
Yes, naan, pita, or tortilla all work.
Q: Can I make this vegetarian-friendly?
It already is! To make it vegan, use vegan ricotta or cashew cream.
Q: Can I add protein?
Yes — grilled chicken, chickpeas, or crispy halloumi taste amazing.
Nutritional Information
Calories: 380–420
Protein: 16g
Carbs: 38g
Fat: 18g
Fiber: 4g