Tomato & Eggplant Flatbreads

with Cucumber, Pepper, & Lemon Ricotta Salad

40 MIN

4 Servings

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From the Test Kitchen

Tonight’s hearty flatbreads evoke the flavors of an Italian favorite: eggplant parmesan. We’re starting with a trio of vegetables including gorgeous fairy tale eggplants, known for their petite size and striking color. Along with mushrooms and tomatoes (yours may be red or yellow), they make an aromatic topping for our flatbreads—smothered with melty mozzarella and fresh basil. A salad of marinated cucumber and sautéed red pepper—piled atop a layer of creamy, lemon-seasoned ricotta—adds a gourmet finish.

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Nutrition

PER SERVING
Calories

590 Cals (est.)

View Full Nutrition

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1 Prepare the ingredients & make the lemon ricotta:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the eggplants crosswise into ¼-inch-thick rounds. Cut off and discard the mushroom stems; quarter the caps. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Peel the cucumber, leaving alternating strips intact; halve lengthwise. Using a spoon, scoop out and discard the seeds. Large dice the cucumber. Cut out and discard the stem, ribs, and seeds of the pepper; thinly slice lengthwise. Pick the basil leaves off the stems; discard the stems. Quarter and deseed the lemon. In a bowl, combine the ricotta cheese, the juice of 2 lemon wedges, and a drizzle of olive oil. Season with salt and pepper to taste.

2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the eggplants and mushrooms in a single, even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until browned. Add the tomato paste and half the garlic paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add ¼ cup of water. Cook, stirring frequently and occasionally pressing down on the tomatoes with the back of a spoon, 1 to 2 minutes, or until the mixture has thickened. Transfer to a bowl; season with salt and pepper to taste. Rinse and wipe out the pan.

3 Assemble & cook the flatbreads:

Lightly oil a sheet pan. Place the pitas on the prepared sheet pan (they may overlap slightly). Evenly top with the cooked vegetables and mozzarella cheese (tearing into bite-sized pieces before adding). Season with salt and pepper. Bake 8 to 10 minutes, or until the pitas are lightly browned and the cheese has melted. Remove from the oven.

4 Marinate the cucumber:

While the flatbreads bake, in a large bowl, combine the cucumber, the juice of the remaining lemon wedges, as much of the remaining garlic paste as you’d like, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

5 Cook the pepper & make the salad:

While the cucumber marinates, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to the bowl of marinated cucumber. Add half the basil (tearing the leaves just before adding); stir to combine. Season with salt and pepper to taste.

6 Serve your dish:

Transfer the lemon ricotta to a serving dish; using the back of a spoon, spread into an even layer. Top with the salad. Garnish the baked flatbreads with the remaining basil (tearing the leaves just before adding); transfer to a serving dish. Serve with the salad. Enjoy!