Fairy Tale Eggplant & Spinach Flatbreads

with Warm Green Bean & Tomato Salad

50 MIN

2 Servings

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From the Test Kitchen

To make these satisfying, vegetarian flatbreads, we’re layering on a trio of tasty toppings: creamed spinach, sautéed fairy tale eggplants and tangy feta cheese. After toasting the flatbreads in the oven, we’re finishing them off with a drizzle of lemon oil—simply olive oil infused with lemon zest. A warm salad of snappy green beans and juicy cherry tomatoes dressed with piquant lemon juice, garlic and ginger brings out the flatbreads’ bright seasoning.

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Nutrition

PER SERVING
Calories

620 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the dressing:

Preheat the oven to 425°F. Wash and dry the fresh produce. Cut the eggplants into ¼-inch-thick rounds. Snap off and discard the stem ends of the green beans. Halve the tomatoes. Peel and mince the garlic and ginger. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. In a large bowl, combine half the garlic, half the ginger and the juice of all 4 lemon wedges; season with salt and pepper to taste.

2 Make the creamed spinach:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Working in batches, add the spinach; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes per batch, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down to release as much liquid as possible; discard the liquid. Transfer to a cutting board and finely chop. Transfer the chopped spinach to a bowl; stir in the crème fraîche, remaining garlic and ginger and up to half the red pepper flakes, depending on how spicy you’d like the dish to be. Stir to thoroughly combine; season with salt and pepper to taste. Wipe out the pan.

3 Cook the eggplants:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the eggplants in a single, even layer. Cook, turning halfway through, 3 to 4 minutes per side, or until lightly browned and softened. Season with salt and pepper to taste. Transfer to a bowl. Wipe out the pan.

4 Assemble & bake the flatbreads:

Lightly oil a sheet pan. Place the bread on the prepared sheet pan. Evenly top with the creamed spinach, cooked eggplants and cheese; season with salt and pepper. Bake 10 to 12 minutes, or until the bread is golden brown and crispy. Remove from the oven; transfer to a cutting board.

5 Cook the green beans:

While the flatbreads bake, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add as much of the remaining red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Transfer to the bowl of dressing.

6 Make the salad & plate your dish:

While the flatbreads continue to bake, add the tomatoes to the bowl of cooked green beans and dressing; stir to combine and season with salt and pepper to taste. To make the lemon oil, in a bowl, combine the lemon zest and 1 teaspoon of olive oil; season with salt and pepper to taste. Drizzle as much of the lemon oil as you’d like over the baked flatbreads (you may have extra oil). Cut the flatbreads in half and divide between 2 dishes. Serve with the salad on the side. Enjoy!