Flatbread Pizza with Eggplant and Arugula

Tina Higash - tied first 2011

Makes 4 servings
  • 1 1/2 lb. eggplant, peeled, cubed into 1/2 inch cubes (soak in salted water for 10 minutes, rinse, and blot dry)
  • 1 Tbsp. olive oil
  • Freshly ground pepper, salt
  • 1 cup cherry tomatoes, halved
  • 1/2 cup chopped scallions
  • 1/2 cup coarsely grated mozzarella
  • 1/4 cup finely grated parmesan
  • 1 Tbsp. oregano
  • 1 tsp. crushed red pepper flakes
  • arugula

Toss prepared eggplant with oil, salt and pepper. Spread on a rimmed baking sheet. Roast in preheated oven at 450 degrees until soft and browned, about 15 minutes. Set aside.

Brush four 8" soft whole wheat lavash bread with olive oil. Arrange on baking sheets. Mix together the eggplant, 1 cup cherry tomatoes, halved, 1/2 cup chopped scallions, 1/2 cup coarsely grated mozzarella, 1/4 cup finely grated parmesan, 1 Tbsp. oregano, 1 tsp. crushed red pepper flakes. Divide evenly over lavash. Bake until cheese melts, about 5 minutes.

Toss arugula with 1 Tbsp. olive oil and some salt and pepper. Cut each lavash bread into 4 pieces and top with arugula. Enjoy!

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Livermore Valley Garden Club (LAVGC) serving the Tri-Valley: Dublin, Livermore, Pleasanton, Sunol, and San Ramon