Description
A savory, elegant flatbread featuring roasted vegetables, creamy whipped feta, crunchy walnuts, and a sweet-tangy balsamic honey drizzle.
Ingredients
Scale
For the Crust:
- 1 medium eggplant, cubed
- 8 oz cremini mushrooms, sliced
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and black pepper to taste
- 1 pre-baked flatbread or naan
- 4 oz feta cheese
- 2 oz cream cheese
- 1 tbsp lemon juice
- 1/4 cup chopped walnuts
- 2 tbsp balsamic glaze
- 1 tbsp honey
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss eggplant and mushrooms with olive oil, oregano, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and golden.
- In a food processor, blend feta, cream cheese, and lemon juice until smooth and whipped. Set aside.
- Place flatbread on a baking sheet and warm in the oven for 5 minutes. Spread whipped feta evenly over the flatbread.
- Top with roasted eggplant and mushrooms. Sprinkle with chopped walnuts.
- Drizzle with balsamic glaze and honey. Garnish with fresh parsley, slice, and serve warm.
Notes
You can customize the seasonings to taste.