Mediterranean Flatbread Recipe
Baba Ganoush, Fresh Mozzarella, Roasted Garlic, Red Peppers, San Luis Valley Quinoa, Onions, Arugula
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Ingredients
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Baba Ganoush
Flatbread Assembly
Method
Baba Ganoush Preparation
- 1
Roast the Eggplant
Preheat your oven to 400°F (200°C). Cut the eggplant in half lengthwise and score the flesh with a knife. Drizzle with olive oil and place on a baking sheet, cut side down. Roast for 30-40 minutes until the flesh is soft and the skin is wrinkled. Let cool.
- 2
Blend Ingredients
Scoop the flesh of the roasted eggplant into a food processor. Add tahini, garlic, lemon juice, olive oil, salt, and ground cumin. Blend until smooth and creamy. Adjust seasoning if necessary.
Flatbread Assembly
- 3
- 4
Roast Garlic
While the quinoa cooks, prepare the roasted garlic. Cut the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast in the oven for 30 minutes.
- 5
- 6
Assemble Flatbreads
Spread a generous layer of baba ganoush on each piece of flatbread. Top with slices of fresh mozzarella, roasted garlic cloves, red peppers, quinoa, onion, and a handful of arugula. Drizzle with olive oil and season with salt and pepper to taste.
