Vegan Eggplant & Hummus Flatbread
This Vegan Eggplant & Hummus Flatbread combines thin slices of eggplant, creamy hummus and balsamic cherry tomatoes & garlic. A great snack to share or a dinner to eat on your own.
Ingredients
- 8 oz pre-made pizza dough
- 1 tbsp olive oil separated
- 1/2 eggplant sliced thin
- 1/2 cup cherry tomatoes cut in half
- 3 cloves garlic sliced
- 1/2 tsp oregano
- 1/4-1/2 cup hummus
- salt & pepper to taste
- balsamic glaze to taste
- chives chopped
- red pepper flakes optional
Instructions
- Place dough on flour dusted surface and allow to come to room temperature (approx. 30-60 minutes).
- While dough is coming to room temperature, place eggplant slices on a baking sheet, sprinkle with salt and allow to sit for 15 minutes. Once eggplant begins to sweat wipe salt and liquid off.
- Heat 1/2 tbsp of olive oil in a griddle over medium heat. Place eggplant slices in the pan, sprinkle with salt and pepper and cook until there are grill marks (approx. 3 minutes). Flip and cook until the other side has grill marks. Remove from the pan and set aside.
- Heat remaining 1/2 tbsp of olive oil in the same pan. Add cherry tomatoes, garlic, oregano and salt & pepper. Saute until tomatoes begin to blister. Remove from the pan and set aside.
- Preheat oven to 450 degrees.
- Roll pizza dough out on a greased baking sheet. Spread desired amount of hummus over the entire pizza. Top with eggplant slices followed by tomato mixture.
- Bake for 15-17 minutes (or until toppings are bubbling and crust is brown).
- Remove from the oven and top with balsamic glaze, chives and red pepper flakes. Slice and serve.
Calories: 218kcal, Carbohydrates: 34g, Protein: 6g, Fat: 7g, Saturated Fat: 1g, Sodium: 472mg, Potassium: 219mg, Fiber: 4g, Sugar: 6g, Iron: 2mg
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