Vegetable Flatbread + Eggplant Spread

Appetizer – makes 4 flatbreads

Ingredients

For the eggplant spread

About 3 cups cubed eggplant (no need to peel)

1 tbsp olive oil

2 dates, pit removed

1 tsp grated fresh ginger

1 tsp lemon juice

½ tsp sea salt

¼ tsp ground cumin

1/8 tsp sweet paprika

1/8 tsp cinnamon

About ¾ cup water

For the vegetable topping

1 tbsp olive oil

1 cup of sliced sweet onion

2-3 large garlic cloves, minced

1 tbsp white wine vinegar

¼ tsp sea salt

1 sweet pepper, cut lengthwise, seeds removed, thinly sliced widthwise

4 plain naan bread

Crumbled feta cheese

Minced ruby streaks mustard greens

Chopped dill

 

Preparation

For the eggplant spread

Preheat oven to 450 degrees F.

Cut eggplant into cubes and coat with 1 tbsp olive oil. Lay on a baking sheet and cook for 30 minutes, stirring frequently so they don’t burn.

Once cooked, place all ingredients in a food processor and blend until smooth. Set aside.

For the vegetable topping

Heat 1 tbsp olive oil in a pot on low heat. Add sweet onions and cook with the lid on for about 10 minutes.

Add minced garlic and cook with lid off for another 5 minutes.

Add 1 tbsp white wine vinegar, ¼ tsp sea salt, and sliced sweet pepper. Cook with the lid on for an hour, stirring occasionally. Once hour is up, remove lid and cook until liquid has evaporated – about 10 minutes.

 

To serve

Lightly toast naan bread in the oven. Spread eggplant spread over naan and top with red pepper mixture.

Garnish with chopped ruby streaks greens, dill, and feta cheese.

Cut into individual pieces.

Enjoy!